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Mexican-style black bean soup with feta salsa cruda

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Empanadas with hot sauce

1 hour

Empanadas with hot sauce

By Abigail Donnelly

Serves 10 to 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 onion, grated
2 cloves garlic, finely chopped
1 Bay leaf
2 T olive oil
1 t ground cumin
1/2 t ground chilli
300 g beef mince
60 g raisins
8 green olives, chopped
4 ripe tomatoes, chopped
Sea salt, to taste
400 g shortcrust pastry
2 free-range eggs, hard-boiled and sliced
Beaten egg, for brushing
Tomato-chilli sauce, for serving

Method

Preheat the oven to 180°

Fry the onion, garlic and bay leaf in the olive oil, add the cumin and chilli and stir to coat

Add the mince and cook for 15 minutes. Add the raisins, olives and tomatoes and cook for a further 15 minutes, then season. Cool slightly.

Roll out the pastry on a floured surface and cut out 10cm circles.

Moisten the edges of the circles with water, place 2-3T mince in the middle of each and top with egg slices.

Fold over the edges and seal. Brush with egg and bake for 20 minutes, or until golden.

Alternatively, grill over an open flame.

Cook's note: you can buy your shortcrust pastry ready-made from Woolworths, or try your hand at making shortcrust pastry from scratch at home.

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Mexican-style black bean soup with feta salsa cruda

Everyday mac ‘n cheese

Spicy Mexican red kidney bean soup with chunky guacamole

Baked fish and squashed tomato parcels

Caramel chicken with mango

Tomato, baby marrow and bacon quiche

Baby marrow and bacon gratin

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Cumin and garlic chicken couscous

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Roast leg of lamb with tomato and beans

Empanadas with hot sauce

Empanadas with hot sauce

Ingredients

Method