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Meat-Filled Pasties (Empanadas)

ingredients

4 servings
425 g (14 oz) Frozen puff pastry, thawed

for the filling

25 g (1 oz) 2 Tbs Butter
1 Medium onion, finely chopped
2 Tomatoes, blanched, peeled, seeded and chopped
1/2 Small green pepper, pith and seeds removed and chopped
225 g (8 oz) Minced (ground) beef
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
Salt and pepper to taste
1 Small dried hot red chilli, crumbled
1/2 tsp Ground cumin

method

1. To make the filling, melt the butter in a frying-pan. Add the onion, tomatoes and pepper and fry until they are soft. Stir in the meat and fry until it loses its pinkness. Stir in the remaining ingredients and bring to the boil. Reduce the heat to low and cook the mixture for 10 minutes, stirring occasionally. Remove from the heat and set aside.

2. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).

3. Roll out the dough on a lightly floured surface into a large square. Using a 13 cm (5 in) pastry cutter, cut the dough into eight circles.

4. Put about 1 tablespoon of the beef mixture on one side of each circle and fold over the dough to enclose it. Dampen the edges with water and crimp to seal.

5. Transfer the pasties to a well-greased baking sheet and put the sheet into the oven. Bake for 35 minutes, or until the pastry is cooked and golden brown.

6. Remove from the oven and serve at once.

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