Argentinian Beef Empanadas
Preparation time: 45 minutes
Cooking time: 25 minutes
50g Olivital Extra Virgin Olive Oil
3 onions, finely chopped
1½ kg Tasman Pork Mince
1½ kg Tasman Regular Beef Mince
2 tbsp ground cumin
2 tbsp sweet paprika
Chilli powder, to taste
Salt and pepper, to taste
2 tbsp tomato paste
1kg puff pastry
1 cup sultanas, marinated with marsala wine
3 eggs, boiled
Green olives, cut into pieces
Heat the oil and butter in a large saucepan over medium heat and cook the onions until light golden.
Add the meat, cumin, paprika, chilli, salt, pepper and the tomato paste. Cook for about 10 minutes. Remove from the heat and cool.
Cut the pastry into 15cm diameter circles. Egg wash around each circle with a brush.
Place 1½ tablespoons of the mince filling in the middle of each disc of pastry.
On top of the mince, add some sultanas, olives and a slice of boiled egg. Fold over to make a semi-circle, then seal the edges. Place the empanadas on a tray and leave them in the fridge for at least 1 hour before cooking.
Bake at 250°C for 6-7 minutes or until golden.