Empanadas with hot sauce

Empanadas with hot sauce

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  • 10 to 12
  • Easy
  • 20 minutes
  • 1 hour
  • De Grendel Viognier 2011


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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