Name: Beef empanadas with chorizo rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 250 gram beef mince; 4 cloves garlic, crushed; 2 teaspoon sweet paprika; 300 gram jar mild salsa; 4 sheets frozen puff pastry, thawed; 1 chorizo sausage, chopped; 3 cup cooked long-grain white rice; 1 cup frozen peas, thawed

Ingredients

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

250 gram beef mince

4 cloves garlic, crushed

2 teaspoon sweet paprika

300 gram jar mild salsa

4 sheets frozen puff pastry, thawed

1 chorizo sausage, chopped

3 cup cooked long-grain white rice

1 cup frozen peas, thawed

Method

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

2.Heat half the oil in a medium frying pan over moderate heat. Add half the onion; cook and stir for 3 minutes or until soft.

3.Add mince, half the garlic and the paprika; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned.

4.Add half the salsa; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, for 5 minutes or until thick. Cool.

5.Cut 2 x 12cm rounds from each pastry sheet. Spoon heaped tablespoons of mince mixture onto centre of each round.

6.Wet edges with a little water; fold over to enclose filling, pinching edges to seal. Transfer empanadas to prepared tray. Bake for 20 minutes or until puffed and browned.

7.Heat remaining oil in a large, deep frying pan over moderate heat.

8.Add remaining onion and garlic; cook and stir for 3 minutes or until soft. Add chorizo; cook and stir for 3 minutes or until crisp. Add rice and peas; cook and stir for 1 minute or until heated. Season.

9.Serve empanadas with chorizo rice and remaining salsa.

Makes 8
Note

Woman's Weekly Food

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