SUPER STARTERS NEW SERIES

 Hello ladies and gents this is the Viking telling you that today we are talking about a brand new series 

ARGENTINIAN BEEF EMPANADAS

INGREDIENTS

• 1 small onion, finely diced 
• 2 teaspoons finely diced garlic
• 2 x 500g packet Coles butcher 3 star beef mince 
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• Pinch of cinnamon
• 2 tablespoons tomato paste
• 1/4 cup currants
• 1/2 cup roughly diced parsley
• 1/2 cup (80g) roughly diced pitted olives (any)
• 3 eggs, hard-boiled and roughly diced
• 10 sheets of puff pastry, defrosted
• 1 egg, lightly beaten
• 1 tablespoon olive oil

Step 1

Preheat fan forced oven to 180 degrees.

Step 2

Place large frypan over high heat, add oil, when hot add onion, cook for a few minutes or until lightly golden, add garlic, cumin, paprika, cayenne pepper and cinnamon and cook for 2 minutes. Add beef, break up with a spatula and cook until a golden colour is achieved on the meat. Add tomato paste and currants and simmer for 5 – 10 minutes. Finish off filling by stirring through adding parsley, olives, eggs and season with salt and black pepper.

Step 3

Take one sheet of puff pastry and cut out a 15cm circle, place pastry round on a clean work surface, place a heaped tablespoon of filling in the centre of the pastry and join the two sides together to make a half moon shape, pinch the pastry together on the edges. Set aside on a baking tray lined with baking paper. Repeat with reing pastry and filling.

Step 4

Before baking, brush empanadas with a little egg, place in the oven and bake for 25 – 30 minutes or until golden and pastry is cooked through. Serve warm.

And as always have a chilled day from the Viking.