Name: Argentine empanadas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1/4 cup olive oil; 2 onions, finely chopped; 1/4 bunch coriander, stalks separated, leaves chopped; 2 clove garlic, crushed; 2 red chillis, seeded, finely chopped; 2 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; 500 gram beef mince; 2 tablespoon tomato paste; 1 cup beef stock; 1 cup pitted sicilian olives, finely chopped; 5 sheets shortcrust pastry; 2 eggs, lightly beaten; corn chips, to serve; Spicy capsicum puree; 4 red capsicums; 1/4 cup harrissa paste or chilli paste; 1/2 cup roasted almonds; 1 tablespoon red wine vinegar

Argentine empanadas

This Argentinian-spiced empanadas make a brilliant weeknight or weekend dinner to enjoy on the couch with your loved ones. Their spicy, flavoursome filling goes brilliantly with a buttery pastry crust.

Makes 20

Prep

20M

Cook

45M

Marinate

10M

Total

1H 5M

Ingredients

1/4 cup olive oil

2 onions, finely chopped

1/4 bunch coriander, stalks separated, leaves chopped

2 clove garlic, crushed

2 red chillis, seeded, finely chopped

2 teaspoon paprika

1 teaspoon cumin

1 teaspoon dried oregano

500 gram beef mince

2 tablespoon tomato paste

1 cup beef stock

1 cup pitted sicilian olives, finely chopped

5 sheets shortcrust pastry

2 eggs, lightly beaten

corn chips, to serve

Spicy capsicum puree

4 red capsicums

1/4 cup harrissa paste or chilli paste

1/2 cup roasted almonds

1 tablespoon red wine vinegar

Method

1.In a large frying pan, heat oil on medium. Saute onions, coriander stalks, garlic, chilli and spices. 3-4 minutes until fragrant. Add mince and brown 4-5 minutes, breaking up lumps.

2.Stir in tomato paste and cook, stirring, 1 minute. Mix in stock and bring to boil. Reduce heat to low and simmer for 15-20 minutes until thickened. Remove from heat and set aside to cool.

3.Make capsicum puree: Place whole capsicums on a rack over gas flame on high. Cook, turning, 8-10 minutes until skin is blackened and blistered (or use an oven grill). Transfer to a heat proof bowl and cover tightly with plastic wrap. Set aside 10 minutes.

4.When cool enough to handle, peel, discarding capsicum skin, stalk and seeds. Using a food processor, pulse with remaining ingredients until smooth. Season to taste.

5.Preheat oven to hot, 200°C. Line 3 oven trays with baking paper.

6.Stir olives through cool mince mixture with coriander leaves. Using a 12cm round cookie cutter, stamp out 4 discs from each pastry sheet. Place 2 tablespoons of filling on each of each. Brush edges lightly with water. Fold over to enclose, pressing, and crimping edges to seal well. Place on trays. Brush with egg.

7.Bake 20-25 minutes until golden. Serve empanadas with spicy capsicum puree, corn chips and a mixed salad if liked.