Beef Empanadas

Ingredients

2 eggs
1 onion
2 cloves garlic
1.5 tbsp olive oil
1 tsp ground cumin
250g minced beef
35g pimento stuffed green olives
1/4 bunch flat leaf parsley
2 sheets frozen shortcrust pastry, thawed
210g tomato sauce
1/4 tsp ground cinnamon
1/4 tsp ground allspice

Method

1. Preheat oven to 200c.  Place eggs in saucepan, cover with cold water and bring to boil.  Simmer for 8 mins for hard boiled.  Drain and set aside.

2. Finely chop onion and garlic.  Heat oil in frying pan over high heat.  Add onion, garlic, cumin, beef and 1 tsp salt.  Stir frequently for 5 mins until beef is browned.

3. Roughly chop olives, eggs and parsley and stir into beef.
4. Line 2 oven trays with baking paper.  Cut pastry into quarters on the diagonal or use large round circle cutters to cut 4 circles from 1 sheet of pastry.  Place 1/4 cup of beef mixture over half of each triangle or circle, fold pastry over and crimp edges with a fork to seal.  Place empanadas on tray and bake for 15 mins until golden.
5. Combine tomato sauce, cinnamon and allspice.  Serve with hot empanadas