Great tasting snacks that are portable to take to parties and on picnics are always a winner. This empanada filling from Donna Hay is encased in a buttery pastry. Showcasing my family heirloom - a surviving plate from Watson's café Home Hill, Far North Queensland circa 1930's.
2 tablespoons olive oil
1 chopped small brown onion
3 cloves garlic, crushed
400g beef mince premium
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon smoked paprika
2 teaspoons dried oregano
1/2 cup beef stock
Salt and pepper
25g unsalted butter
1/4 cup currants
1/2 cup parsley chopped
1 green onion thinly sliced
4 sheets store-bought shortcuts pastry
1 egg, lightly beaten
1 tablespoon milk
Store bought tomato relish or chutney to serve
Fry onion and garlic on a medium heat, stirring frequently for 2-3 minutes.
Add the beef mince, cumin, sweet and smoked paprika and oregano.
Cook breaking up any lumps with a wooden spoon, for 6-8 minutes until golden.
Add the stock, salt and pepper and cook for a further 2-3 minutes until the liquid is reduced.
Remove from the heat and stir through the butter, currants, parsley and green onion.
Allow to completely cool.
Preheat oven to 200 degrees Celsius.
Using an 11cm cookie cutter, cut 4 rounds from each shortcrust pastry sheet.
Whisk egg and milk together in a small bowl.
Place 2 tablespoons of the beef mixture in the centre of each pastry circle, brush the edges with egg wash, fold over to enclose and press edge to seal.
Fold and pinch the edge to create a ruffled edge.
Repeat with remaining ingredients.
Line a backing tray with non-stick baking paper, place empanadas on tray and brush with remaining egg wash.
Bake for 15-20 minutes or until golden.