Name: Beef empanadas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable or peanut oil; 1 large brown onion, finely chopped; 2 clove garlic, crushed; 1 fresh long green chilli, deseeded, finely sliced; 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; 400 gram beef mince; 300 gram jar chunky tomato salsa; 4 sheets frozen shortcrust pastry, thawed; 300 gram sour cream; 1 tablespoon sweet chilli sauce; mixed green salad, to serve

Ingredients

1 tablespoon vegetable or peanut oil

1 large brown onion, finely chopped

2 clove garlic, crushed

1 fresh long green chilli, deseeded, finely sliced

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

400 gram beef mince

300 gram jar chunky tomato salsa

4 sheets frozen shortcrust pastry, thawed

300 gram sour cream

1 tablespoon sweet chilli sauce

mixed green salad, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2.Heat oil in a large frying pan over moderate heat. Cook and stir onion, garlic, chilli and spices for 3 minutes. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes or until brown.

3.Stir in salsa. Bring to the boil. Reduce heat; simmer, uncovered for 5 minutes. Cool.

4.Cut pastry sheets into quarters (squares). Spoon mince mixture evenly onto pastry squares. Top with a little sour cream. Fold pastry over to enclose mixture; press edges with a fork to seal. Place on prepared tray. Bake for 20-25 minutes or until golden brown.

5.Combine remaining sour cream with chilli sauce. Serve empanadas with salad and cream mixture.