Empanadas

Ingredients
450g steak mince
1 large onion, finely chopped
1 clove garlic, minced
2 tbsp butter
1/4 cup raisins
1 tomato – peeled, seeded and chapped (Drop in boiling water for 15 seconds to make peeling easier)
2 pimiento stuffed olives, chopped
1 hard bailed egg,  chopped
2 tsp cayenne pepper
1 tsp flour
1/2 tsp sugar
Freshly ground salt and pepper
1kg puff pastry `
A little flour for dusting
Egg wash – One medium egg, beaten with 1 tbsp milk

Instructions
Melt the butter in a frying pan and cook the anions and garlic on a moderate heat until soft. Add the mince, raisins, chopped tomato, olives, chopped egg, cayenne pepper, flour, sugar and season. Cook for 5 minutes.

Set aside to cool. Preheat the oven to 190C/Gas Mark 5.

Roll out the puff pastry on a floured surface to a thickness of a pound coin. Cut out 5″ or 12cm rounds and divide the filling among these leaving 1″ edge.

Moisten the edges with water and fold in half enclosing the filling. Crimp the edges with a fork.

Arrange the crescents on a lightly buttered baking sheet, pierce the tops with a knife to let steam escape, brush with the egg wash and bake for 25-30 minutes until golden.

Cool for 5 minutes on the baking sheet, then remove to wire racks. Best eaten warm, but can be eaten cold or reheated.

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