Beef Empanadas | Donna Hay

Step 1

Heat the oil in a large, non-stick frying pan over high heat. Add the onion, garlic cumin and oregano and cook, stirring, for 2–3 minutes or until golden. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until golden. Add the tomato paste and water and cook for 2 minutes. Add the olives, parsley, salt and pepper and set aside to cool completely. Preheat oven to 200°C (400°F). Using an 11cm-round cookie cutter, cut 4 rounds from each shortcrust pastry sheet. Place 1 ½ tablespoons of the beef mixture in the centre of each round and brush the edges with the egg. Fold to enclose and press with a fork to seal. Place on 2 oven trays lined with non-stick baking paper and brush with egg. Bake for 15–20 minutes or until golden. Serve with tomato relish. Makes 16.

Step 2

Heat the oil in a large, non-stick frying pan over high heat. Add the onion, garlic cumin and oregano and cook, stirring, for 2–3 minutes or until golden. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until golden. Add the tomato paste and water and cook for 2 minutes. Add the olives, parsley, salt and pepper and set aside to cool completely. Preheat oven to 200°C (400°F). Using an 11cm-round cookie cutter, cut 4 rounds from each shortcrust pastry sheet. Place 1 ½ tablespoons of the beef mixture in the centre of each round and brush the edges with the egg. Fold to enclose and press with a fork to seal. Place on 2 oven trays lined with non-stick baking paper and brush with egg. Bake for 15–20 minutes or until golden. Serve with tomato relish. Makes 16.