TRICKED-UP TOASTIES!

Ham and cheese had better watch out – these combos are addictive

‘EMPANADA’ TOASTIES MAKES 6 PREP + COOK 35 MINS

◆ 1 egg

¹⁄³ cup extra-virgin olive oil

◆

◆ 1 small onion, chopped finely

◆ 2 garlic cloves, crushed

◆ ½ tsp sweet paprika

◆ ½ tsp ground coriander

◆ ½ tsp ground cumin

◆ ½ tsp dried oregano

◆ 250g beef mince

◆ 2 vine-ripened tomatoes, chopped finely

¹⁄³ cup pimento-stuffed green

◆ olives, chopped finely

◆ 12 sheets filo pastry

◆ 1 cup grated cheddar

◆ ½ cup chipotle aioli, coriander leaves, to serve

1 Cook egg in a saucepan of boiling water 9 mins, cool. Peel and chop coarsely.

2 Heat 1 tbsp of the oil in a frying pan over high heat. Add onion, cook 2 mins. Add garlic, spices and oregano, cook 1 min. Add beef, cook, stirring to break up lumps, 3 mins or until browned and cooked through. Add tomato, cook, stirring, 2 mins or until liquid is evaporated.

3 Remove pan from heat, stir through egg and olives. Season, cool slightly.

4 Layer 2 rectangular sheets of pastry, brushing each sheet with oil, on a clean surface. Place ¼ cup beef mixture and 2 tbsp cheese in a corner of the pastry sheet. Fold opposite corner across filling to form a triangle, fold any excess pastry over and tuck under triangle. Repeat with remaining pastry, oil, beef mixture and cheese to make a total of 6 “empanadas”.

5 Preheat a sandwich press. Brush each “empanada” with oil, cook in hot sandwich press 7 mins or until golden and crisp. 6 Cut toasties in half and serve with chipotle aioli and coriander leaves.