ingredients
makes 48
oil, for frying
1 small onion, finely chopped
1 small green pepper (capsicum), finely chopped
1 clove garlic, crushed
3/4 pound ground beef
6 1/2 ounce ground pork
3/4 cup tomato passata, or chopped canned tomatoes
3 3/4 oz pitted green olives, chopped
8 frozen sheets shortcrust pastry, thawed
method
1. Heat a little oil in a frying pan and cook the onion over low heat for 3 minutes, or until soft. Add the green pepper, cook for 3 minutes, then add the garlic and cook for another minute. Add the minces and cook, breaking up any lumps with a fork, until browned.
2. Stir in the tomato passata and green olives and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally, or until most of the liquid has evaporated. Remove from the heat, season to taste, and allow to cool completely.
3. Cut six 3 inch rounds from each sheet of pastry. Place 2 heaped teaspoons of the filling onto each round and fold over to enclose. Press the edges down with a fork to seal.
4. Heat 3/4 inch of oil in a deep frying pan to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the empanadas in batches until crisp and golden, then drain well on crumpled paper towels. Alternatively, bake in a moderately hot 200°C (400°F) oven for 20 - 25 minutes, or until puffed and golden.
These can be made up to 2 days ahead, or frozen, uncooked.
