Real Living (Australia) - - EAT -

Makes 20

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.

Rus­tic fin­ish Cotto Etr­usco tiles (110mm), from $5.50 each, Di Lorenzo.

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