ingredients
makes 32
3 tablespoons olive oil
1 small onion, finely diced
2 scalions, thinly sliced
1 clove garlic, crushed
3 1/2 ounce ground beef
1 teaspoon ground cumin
1 teaspoon dried oregano
4 ounce potatoes, cubed
4 sheets ready-rolled puff pastry
1 3/4 ounce black olives, pitted and quartered
1 hard-boiled egg, finely chopped
1 egg, separated
pinch of paprika
pinch of sugar
method
1. In a heavy-based frying pan, heat 1 tablespoon of the oil, add the onion and scalion and stir for 5 minutes. Stir in the garlic and cook for 3 minutes. Remove from the pan and set aside.
2. Heat another tablespoon of oil in the pan, add the ground beef and stir over medium heat until browned, breaking up any lumps with a fork. Add the onion mixture and stir well.
3. Add the cumin, oregano, and 1/2 teaspoon each of salt and pepper, and stir for another 2 minutes. Transfer to a bowl and cool. Wipe out the pan.
4. Heat another tablespoon of oil in the pan, add the potato and stir over high heat for 1 minute. Reduce the heat to low and stir for 5 minutes, or until tender. Cool slightly and then gently mix into the beef mixture.
5. Preheat the oven to moderately hot 200°C (400°F). Cut rounds from the pastry with an 3 inch cutter. Grease two baking trays.
6. Spoon heaped teaspoons of the beef mixture onto one side of each pastry round (leaving a border wide enough for the pastry to be folded over). Place a few olive quarters and some chopped egg on top of the beef mixture. Brush the border with egg white. Carefully fold the pastry over to make a half moon shape, pressing firmly to seal. Press the edges with a floured fork, to decorate, and then gently transfer to the baking trays. Stir the egg yolk, paprika and sugar together and brush over the empanadas. Bake for 15 minutes, or until golden brown and puffed.
The puffs can be made 2 days ahead or frozen for 2 months.
