Prep time 30 Cooking time 45 mins
Equipment Sharp knife; large frying pan; wooden spoon; 2 oven trays; small food processor; 8cm round cutter; pastry brush
2 tbsp olive oil 1 onion, finely chopped ¼ bunch coriander, stalks separated, leaves chopped, plus extra sprigs to garnish
2 cloves garlic, crushed
1 long red chilli, seeded, finely chopped 1 tsp paprika ½ tsp cumin ½ tsp dried oregano
250g beef mince 1 tbsp tomato paste ½ cup beef stock ½ cup pitted Sicilian olives, finely chopped 5 sheets shortcrust pastry 1 egg, lightly beaten
Sicilian olives, roasted blanched almonds and capsicum dip to serve
1 Heat oil in a large frying pan on medium. Sauté onion, coriander stalks, garlic, chilli and spices for 3-4 mins until fragrant. Add beef mince and brown for 4-5 mins, breaking up lumps.
2 Stir in tomato paste and cook, stirring, 1 minute. Mix in stock and bring to boil. Reduce heat to low and simmer for 15-20 mins until thickened. Remove from heat and set aside to cool.
3 Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
4 Stir olives through cool mince mixture with coriander leaves.
Using an 8cm round cutter, stamp out 4 discs from each pastry sheet. Place 1 tablespoon of filling on edge of each round and brush edges lightly with water. Fold over to enclose, pressing and crimping edges to seal well. Place on trays. Brush with egg.
5 Bake for 20-25 mins until golden. Serve empanadas with capsicum dip, whole olives and almonds. Garnish with sprigs of coriander.
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