These South American pasties are a meal in themselves, making them great for picnics and alfresco eating.
1 large onion, finely diced
2-3 garlic cloves, crushed
300g boneless sirloin steak, cut into small cubes
2 tablespoons currants, soaked in boiling water for 10 mins, then drained
1 teaspoon crushed dried red chilli flakes
1 teaspoon paprika
1 teaspoon ground cumin
salt and pepper, to taste
1 packet shortcrust pastry, room temperature
2 boiled eggs, cut into eighths
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Directions Preparation:15min › Cook:20min › Extra time:35min › Ready in:1hour10min
Fry the onions gently in olive oil until translucent, add the garlic and fry for a further minute. Add the meat and fry until browned on all sides. Stir in the currants, chilli, paprika, cumin, salt and pepper. Turn off heat and set aside until cold, then, for really juicy empanadas put in fridge until it solidifies.
Preheat the oven to 200 degrees C.
Roll out the pastry into circles approximately 3mm thick and about 10-13cm in diameter.
Put 1-2 tablespoons of filling into the middle of each circle. Add a green olive and an egg wedge. Lightly moisten the edges with a little water and fold the pastry over. Press the edges together well. Brush the top with milk and place on a greased baking tray with a little space between each.