Beef Empanadas

For 2 servings

• olive oil1 tbsp
• onion, finely chopped1/2
• garlic clove, crushed1
• beef mince200 g
• ground cumin1/2 tsp
• smoked paprika1/2 tsp
• tomato purée2 tbsp
• salt and pepperto taste
• ready rolled shortcrust pastry1 sheet
• egg, beaten (for glazing)1

1. 1

   Preheat the oven to 200°C (fan 180°C) and line a baking tray with baking paper.

2. 2

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.

3. 3

   Add the garlic and cook for 30 seconds until fragrant.

4. 4

   Turn the heat up, add the beef mince, and cook for 5 to 6 minutes, breaking it up with a wooden spoon, until browned all over with no pink remaining.

5. 5

   Stir in the cumin, smoked paprika and tomato purée. Season with salt and pepper, then cook for 2 to 3 minutes until well combined. Remove from the heat and leave to cool slightly.

6. 6

   Using a round cutter or a small bowl as a guide, cut 6 circles from the pastry sheet, about 12cm across.

7. 7

   Spoon a tablespoon of the beef filling onto one half of each pastry circle, leaving a border around the edge.

8. 8

   Wet the edge with a little water using your finger, then fold the pastry over the filling to form a half moon shape. Press the edges firmly with a fork to seal.

9. 9

   Place the empanadas on the prepared tray and brush with the beaten egg.

10. 10

    Bake for 18 to 20 minutes, until golden brown and crisp.