Step 1

Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add beef and cook, stirring to break up any lumps, for 2 minutes or until browned. Stir through the spices and cook until fragrant. Add the stock, paste, potato and sultanas. Simmer for 3 minutes or until sauce thickens. Stir through the egg and olives and season to taste. Cool.

Step 2

Preheat oven to 200°C conventional or 180°C fan-forced. Line a large oven tray with baking paper.

Step 3

Cut sixteen 12cm rounds from the pastry. Drop 2 tablespoons of beef mixture in the centre of each round. Fold in half to enclose the filling, pinching the edges to seal. Place the empanadas, seam side up, on the prepared trays. Brush with egg. Bake for 30 minutes or until golden.