Beef & Sultana Empanadas
Beef & Sultana Empanadas
The best nibbles for a great evening.
Ready in: 1 hour 30 minutes
Serves: 12
Complexity: very-easy
kcal: 732
Share
Ingredients
1 tbsp rice bran oil
1 onion, fine chopped
1 garlic clove, crushed
400 g beef mince
2 tsp ground cumin
½ tsp cayenne pepper
½ cup sultanas
1 tbsp flour
2 tbsp SIDS RASPBERRY VINEGAR
¾ cup beef stock
5 sheets shortcrust pastry, partially thawed
1 egg, lightly beaten
1 tbsp SIDS TAMARILLO SAUCE
Directions
Heat oil in a large non-stick frying pan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes until onion softens. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes until browned. Reduce heat to medium-low. Add cumin, cayenne, sultanas and flour. Cook, stirring, for 1 minute. Add SIDS RASPBERRY VINEGAR and stock. Cook for 2-3 minutes until thickened. Remove from heat and cool completely.
Preheat oven to 200°C. Grease 2 oven trays.
Using an 11 cm round cutter, cut 18 rounds from pastry sheets. Place 1½ tablespoons of mince mixture in the centre of each round. Fold over to enclose filling. Press edges together with a fork to seal. Place empanadas on oven trays. Brush with egg. Bake for 20 minutes until golden brown. Serve with a ramekin of SIDS TAMARILLO SAUCE.