Ingredients :
 375g minced beef
5 sheets ready-rolled short crust pastry
1 tablespoon oil
1 large onion chopped
2 red chilies chopped (optional)
1 cup tomato puree
2 teaspoons cumin
2 garlic cloves crushed
1 cup grated cheddar cheese
½ cup sour cream
½ teaspoon ground mixed spice
Vegetable oil for deep-frying
Preparation :
In a heavy based pan heat oil and put onion, garlic and chilies. Stir fry the ingredients for two minutes over medium heat. The onions become soft. Put minced beef and stir over high heat when it loses all it moisture and turns brown add tomato puree, cumin and spice. When it
starts boiling lower the heat and let it simmer.
Cook the mixture without covering the lid. When it is thickened remove from heat and let it cool. With the help of a saucer or 12 cm round cutter, cut the pastry sheets into round. Place it on a work surface. Lay the meat filling onto the 12 rounds and top it with cheese and sour cream. Enclose the filling by folding the pastry and seal the edges with a fork.
In the heavy based pan heat the oil moderately and deep fry the beef empanadas. When they are golden brown remove and place it on a paper towel. |
