Ingredients
- 2 eggs
- 1 onion
- 2 cloves garlic
- 2 long red chillies
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground cumin
- 250g minced beef
- 40g (1/4 cup) sultanas
- 35g (1/4 cup) pimento-stuffed green olives
- 1/4 bunch flat-leaf parsley
- 2 sheets frozen shortcrust pastry, thawed
- 210g (3/4 cup) tomato sauce
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- Green salad, to serve
Method
Step 1
Preheat oven to 200C fan-forced. Place eggs in a small saucepan, cover with water and bring to the boil. Simmer for 8 minutes for hard-boiled. Drain and set aside.
Step 2
Meanwhile, finely chop onion, garlic and chillies. Heat oil in a frying pan over high heat. Add onion, garlic, cumin, beef, sultanas, half the chillies and 1 teaspoon salt. Cook, stirring frequently, for 5 minutes or until onion is softened and beef is browned.
Step 3
Meanwhile, roughly chop olives and parsley, stir into beef, then transfer mixture to a large metal bowl. Break eggs in half and scoop out hard-boiled egg, then stir into beef.
Step 4
Line 2 oven trays with baking paper. Cut pastry sheets into quarters on the diagonal. Place 1/4 cup beef mixture over half of each triangle, fold pastry over to enclose, then crimp edges with a fork to seal. Place empanadas on trays and bake for 15 minutes or until golden.
Step 5
Meanwhile, combine remaining chilli with tomato sauce, cinnamon and allspice. Serve hot empanadas with spicy tomato sauce and green salad.
Nutrition
| Energy 1427kJ | Fat saturated 7.00g |
| Fat Total 19.00g | Carbohydrate sugars 14.00g |
| Carbohydrate Total 30.00g | Dietary Fibre 2.00g |
| Protein 11.00g | Cholesterol 91.00mg |
| Sodium 560.30mg |
Notes
Various empanadas can be found in most Latin American countries. Their dough can be wheat or corn based and they can be fried or baked. To add extra flavour to this cheat's version, scatter with a little polenta before baking.
Source:
http://www.taste.com.au/recipes/30809/beef+empanadas
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