• 1 tbs olive oil
  • 1 onion, finely chopped
  • 450g beef mince
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • Large pinch of ground nutmeg
  • Large pinch of ground cloves
  • 3 hard-boiled eggs, peeled, coarsely chopped
  • 15 pitted black olives
  • Melted butter, to brush
  • Lemon wedges, to serve
  • Pastry
  • 450g (3 cups) plain flour
  • 100g chilled butter, chopped
  • 1 tsp salt
  • 1 egg yolk, lightly whisked
  • 5 tbs chilled water
  • Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 3 minutes or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked. Add the cumin, cinnamon, paprika, nutmeg and cloves and cook, stirring, for 1 minute or until aromatic. Transfer to a large heatproof bowl. Place in the fridge for 30 minutes to cool.
  • Meanwhile, to make the pastry, place flour, butter and salt in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.
  • Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Roll out the pastry on a lightly floured work surface until about 3mm thick. Use a round 12cm-diameter pastry cutter to cut 15 discs from the pastry.
  • Stir the egg into the mince mixture and season with salt and pepper. Place 1 heaped tablespoon of the mince mixture in the centre of 1 pastry disc. Top with 1 olive. Brush the edges of the pastry with water. Fold in half to enclose the filling. Press the edges together, then crimp and fold to create a wavy edge. Place, sealed-side up, on the lined tray. Repeat with remaining mince mixture, pastry discs and olives. Place in the fridge for 30 minutes to chill.
  • Brush the empanadas with melted butter. Bake in oven for 25 minutes or until golden. Serve with lemon wedges.
  • Protein Dietary Fibre 11.00g 1.50g Fat Total Energy 12.00g 1015kJ Fat Saturated Sodium 5.50g – Carbohydrate Total Cholesterol 23.00g – Carbohydrate Sugars –