Empanadas with hot sauce
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- Abigail Donnelly
- 10 to 12
- Easy
- 20 minutes
- 1 hour
- De Grendel Viognier 2011
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
Cooking Instructions
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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