Empanadias

Considerations

Puff pastry gives a lighter, flakier result. Shortcrust is more traditional and sturdier — good for picnics or lunchboxes.
Brown the mince well before adding other ingredients — this develops flavour and prevents a steamed texture.
Let the filling cool completely before assembling. Warm filling will make the pastry soggy and difficult to seal.
Don't overfill — about 1 heaped tablespoon per pastry is enough. Leave a border for sealing.
Seal the edges well by pressing with a fork. This prevents the filling from leaking during baking.
These freeze beautifully unbaked. Freeze on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes to the cooking time.

1
Heat olive oil in a pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until well browned — about 5-6 minutes.
2
Add the onion and cook until soft, about 3-4 minutes.
3
Add the garlic, paprika, and cumin. Stir for 30 seconds until fragrant.
4
Stir in the tomato purée and cook for 2 minutes. Season with salt and pepper.
5
Remove from heat. Fold in the chopped olives and boiled egg. Allow to cool completely.
6
Preheat oven to 200°C (fan 180°C).
7
Roll out the pastry and cut into circles (about 10-12cm diameter). A bowl or large cookie cutter works well.
8
Place a heaped tablespoon of filling in the centre of each circle.
9
Fold the pastry over to form a half-moon shape. Press the edges firmly with a fork to seal.
10
Place on a lined baking tray. Brush the tops with beaten egg.
11
Bake for 18-22 minutes until golden brown and puffed.
12
Rest for 5 minutes before serving. Delicious warm or at room temperature.