Infused with chilli, herbs and spices, this cheat's version of empanadas is a surefire flavour hit.
- 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
- 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.
- 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.
- 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.
- 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.
- Meanwhile, combine remaining chilli with tomato sauce, cinnamon and allspice. Serve hot empanadas with spicy tomato sauce and green salad.