Description The best pampas plains ground steak mince with our traditional mild spices. Plain and simple, wrapped in a warm pocket of pastry, these are sensational.
Cooking Instructions:
Just place them on a baking tray and pop in the oven. (180 degrees from frozen) for 12-15 minutes. To get a really golden colour, paint the empanadas with an egg wash ( 1 beaten egg). Don't baste in oil or butter as I did the first time, this makes the pastry go hard!
Sirloin (Whole)
This traditional beef joint will be the topic of the table at any large gathering. Feeding 15-18 people this joint is perfect for any occasion. Fabulous cut into steaks More »
Price: £119.48
Rump Cap (Picanha)
Our rump cap is arguably the tastiest. It is perfect for barbecuing or roasting. Full of that bursting rich flavour you'd expect. More »
Price: £19.52
Chimichurri
NEW Wet Mix - A wonderful mild and spicy sauce made to be eaten with your steak. More »
Bringing Home The Beef
