Beef empanadas

1.Preheat oven to 220°C (200°C fan-forced). Grease a baking tray.

2.Heat oil in a large frying pan over moderate heat. Add onion. Cook, stirring, 3 minutes, or until soft. Add garlic. Cook, stirring, 30 seconds, or until fragrant. Add carrot and celery. Cook, stirring, 2 minutes. Add mince. Cook, stirring with a wooden spoon to break up lumps, 5 minutes or until browned. Sprinkle taco seasoning over mixture. Cook, stirring, 1 minute, or until combined. Remove from heat. Cool.

3.Using a 10cm round pastry cutter, cut 16 rounds from pastry. For each empanada, place a pastry round on a flat surface. Place 1 1/2 tablespoons beef mixture at centre of pastry. Fold pastry over to form a semicircle; press edges to seal. Place on prepared tray.

4.Bake 20-25 minutes or until puffed and golden brown. Remove from oven. Arrange on a serving platter.

5.To make guacamole: combine avocado, tomato, onion, coriander and garlic in a large bowl. Season with salt. Whisk cream and juice in a small bowl. Add cream mixture to avocado mixture; stir gently to combine. Serve empanadas with guacamole.