Cuban beef empanadas

MAKES 8 PREP AND COOK TIME 1 HOUR 20 MINUTES (+ COOLING TIME)

2 tablespoons extra virgin olive oil 1 red onion, chopped finely

3 cloves garlic, chopped finely 1 (170g) cured chorizo sausage, diced finely

1 large red capsicum, chopped finely

500g beef mince

2 teaspoons ground cumin 2 teaspoons smoked paprika

¼ cup (40g) currants

400g can diced tomatoes 1 tablespoon tomato paste

½ cup (125ml) water

8 (400g) sheets frozen shortcrust pastry

1 egg, beaten lightly

2 tablespoons polenta sriracha and lime wedges, to serve

1 Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with baking paper.

2 Heat oil in a large heavy-based frying pan over high heat. Add onion; cook for 3 minutes or until softened. Add garlic, chorizo and capsicum; cook, stirring, for 4 minutes or until capsicum is softened.

3 Add beef to pan; cook, stirring with a wooden spoon to break up any clumps, for 10 minutes or until browned.

4 Stir in cumin and paprika; cook for 1 minute or until fragrant. Add currants, tomatoes, tomato paste and the water. Bring to the boil; cook for 10 minutes or until most of the liquid is evaporated and the mixture is thickened. Leave to cool.

5 Cut an 18cm round from each pastry sheet. Place an eighth of the beef filling in the centre of each pastry round. Brush a little egg around edge of pastry. Fold each pastry round in half to enclose filling. Use a fork to press around edges to seal (alternatively, pleat into a neat pattern). Place on lined trays; brush top with egg, then sprinkle with polenta.

6 Bake empanadas for 30 minutes or until golden; check underneath to ensure pastry is golden.

7 Serve empanadas with sriracha and lime wedges.

Suitable to freeze.