Ingredients (makes 40 Empanadas)

• 1kg Beef Mince
• 8 Brown onions sliced
• 8 Garlic cloves minced
• 2tbl Cumin ground
• 3tbl Sweet Paprika
• 7 Hard boiled eggs sliced lengthways into 6 slices
• 10 Shortcrust Pastry sheets
• 1/4cup Sultanas
• 1/2cup Black spanish olives (whole or sliced)
• Salt and Pepper
• Egg Wash 1 egg whisked with 2tbl Milk

Method

1. Drizzle a generous amount of olive oil into a large pot and sauté onions and garlic on a very low heat. Note that you want the onions to sweat and release their sweet flavours rather than brown them crispy. Be patient as this can take some time and when the onions are nice and soft and starting to turn brown, they are done.
2. Add the minced meat and use a wooden spoon to break up, increase heat to medium
3. Once the mince starts to brown add in the ground cumin, sweet paprika and a good pinch of salt and pepper. Place a ¼ cup of water and scrape all the flavours at the bottom of the pan. Lid on and cook for a further 15mins. Taste and season accordingly.
4. This mixture needs to cool completely before placing in the pastry (can be made a day ahead)
5. Pre-heat oven to 180 degrees Celsius (fan forced). Take pastry out of the freezer and take two sheets out at a time. Ensure that you cover the pastry that you are not using in a plastic bag to avoid the pastry drying out.
6. Cut the pastry into four squares and fill with a 2tbl of mixture. Every empanada has two sultanas, one olive and a slice of egg. Fold the pastry into a triangle and use a fork to seal. Brush with egg wash and bake till golden (15-20mins)

Notes

Serving: Empanadas can be served as an entrée with salsa/chimichurri or make a salad and enjoy it as a main meal.