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


  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.
  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.
  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.
  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.
  5. Meanwhile, combine remaining chilli with tomato sauce, cinnamon and allspice. Serve hot empanadas with spicy tomato sauce and green salad.