The Great Australian Bake Off

Entertaining? These delicious savoury treats will be a hit! 


  • Smokey Beef Empanadas - Empanada Dough

  • 450g plain flour

  • 1 tsp salt

  • 200ml water

  • 1 teaspoon vinegar

  • 1 egg

  • 50g suet

  • Filling

  • 140g mild pancetta either rolled or flat

  • Slosh of olive oil

  • 6 garlic cloves

  • 1 brown onion, chopped

  • 600g beef mince

  • 80g currants

  • 2 tsp smoked paprika

  • Salmon and Ginger Galettes - Pastry

  • 300g unsalted butter

  • 600g flour

  • Good pinch of salt

  • 2 tsp vinegar

  • 180ml water

  • Filling

  • ½ leek, white part only, chopped

  • 40 g butter

  • Two sloshes of olive oil

  • ½ tsp salt

  • 2 tablespoons crème fraiche

  • Good pinch of pepper

  • 270g skinless salmon fillet, chopped into 1cm cubes

  • 50g ginger, grated

  • Egg Wash for Both Recipes

  • 2 eggs, beaten


  • Smokey Beef Empanadas:

  • 1.

    For the dough, place the flour and salt in a bowl. Make a well in the centre and add the water, vinegar and egg. Grate the suet into the mix and give it all a good stir around. Turn out onto a floured work surface and knead for a few minutes before resting for a few minutes. Give it another knead until it is smooth and then wrap and refrigerate until needed.

  • 2.

    For the filling, render as much fat out of the pancetta as possible and then discard the crispy left overs. Add the onion and garlic and cook until softened. Chuck in the meat, currants and paprika and stir to slightly warm through and combine. Set aside.

  • 3.

    Pre-heat oven to 230C

  • 4.

    Portion the empanada dough out (you will have excess dough) into large circles and then place a spoonful of mixture on one half. Press the edges with a fork to seal and then brush the top with a little egg wash.

  • 5.

    Bake in the oven for 20 minutes until golden brown.

  • Salmon and Ginger Galettes:

  • 1.

    To make the pastry rub together the flour, salt and butter to form a fine crumb. Add the vinegar and water and lightly knead to form a smooth dough. Refrigerate until needed.

  • 2.

    To make filling, sweat the leek in a medium sized fry pan with the salt, butter and oil. After a few minutes add the chopped fennel and cook until soft. Remove from the heat and stir in the crème fraiche, pepper, salmon and ginger.

  • 3.

    Roll out the pastry dough and then cut out 12 circles. On 6 of them pile a small amount of filling and then place another circle of pastry on top, pressing the edges with a fork to enclose.

  • 4.

    Brush with a little egg wash and bake in the oven for 20 minutes until golden brown.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 344kj
  • Fat Total 20g
  • Saturated Fat 9g
  • Protein 10g
  • Carbohydrate 29g
  • Sugar 2g
  • Sodium 225mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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