- 1 tablespoon Lupi extra-virgin olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 400g beef mince
- 2 teaspoons ground cumin
- 1/2 teaspoon chilli powder
- 1/2 cup sultanas
- 1 tablespoon plain flour
- 2 tablespoons red wine vinegar
- 3/4 cup Massel beef stock
- 5 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- Salad leaves, to serve
- Warm mango salsa, to serve
- Step 1Heat oil in a large non-stick frying pan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion softens. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Reduce heat to medium-low. Add cumin, chilli powder, sultanas and flour. Cook, stirring, for 1 minute. Add vinegar and stock. Cook for 2 to 3 minutes or until thickened. Remove from heat. Cool completely.
- Step 2Preheat oven to 200°C. Grease 2 oven trays. Using an 11cm round cutter, cut 18 rounds from pastry sheets. Place 1 1/2 tablespoons of mince mixture in the centre of each round. Fold over to enclose filling. Press edges together with a fork to seal. Place empanadas on oven trays. Brush with egg. Bake for 20 minutes or until golden brown. Serve with salad leaves and warm mango salsa.
Freeze uncooked empanadas between pieces of baking paper in airtight containers for up to 3 months. Bake, without thawing, for 20 to 30 minutes. Variation: You could use lamb mince and raisins instead of the beef mince and sultanas.
- Author: Nancy Duran
- Image credit: John Paul Urizar
- Publication: Super Food Ideas