serves
6
prep
45 minutes
cook
25 minutes
difficulty
Mid
serves
6
people
preparation
45
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 50 g olive oil
- 50 g butter
- 3 onions, finely chopped
- 1½ kg pork mince
- 1½ kg beef mince
- 2 tbsp ground cumin
- 2 tbsp sweet paprika
- chilli powder, to taste
- Salt and pepper, to taste
- 2 tbsp tomato paste
- 1 kg puff pastry
- 1 cup sultanas, marinated with marsala wine
- 3 eggs, boiled
- Green olives, cut into pieces
Cooling time: 1 hour
Chilling time: 1 hour
Instructions
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.