Beef & Olive Empanadas With Chilli Salsa

16 Ingredients

Number of servings

Chilli Salsa

1 long red chilli (finely chopped)
1/2 bunch continental parsley, finely chopped
1/3 cup extra virgin olive oil
2tablespoons red wine vinegar
2 cloves garlic, finely chopped

6 frozen puff pastry (just thawed)
40grams butter
2teaspoons sweet paprika
1 brown onion (finely chopped)
3 spring onions (thinly sliced)
2teaspoons ground cumin
500grams beef mince
1/4 cup pitted Kalamata olives (sliced)
3 free range eggs
1/4 cup oregano
1/4 cup chipotle sauce

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 220°C. Line 2 baking trays with baking paper. Place 2 eggs in a saucepan of cold water, bring to the boil over medium-high heat and cook for 5 minutes. Drain and cool in cold water to stop further cooking. Whisk remaining egg and set aside.

Step 2 of 6

Melt butter in a large frying pan over medium heat. Add brown onion and cook for 5 minutes, stirring occasionally, or until softened. Add paprika and cumin and season with salt and pepper. Cook for 1 minute or until fragrant.

Step 3 of 6

Increase heat to high, add mince and cook for 5-6 minutes, breaking up with a wooden spoon.

Step 4 of 6

Reduce heat to medium-high. Stir in chipotle sauce, olives, spring onion and 1 tbs oregano and cook for 2 minutes. Transfer mixture to a bowl to cool for 15 minutes. Stir in chopped boiled egg.

Step 5 of 6

Cut 4 x 11cm rounds from each sheet of pastry. Place 1 1/2 tbs beef mixture in the middle of each round. Bring pastry edges together to enclose filling, crimping edges to seal. Place on trays and brush with whisked egg. Bake for 20 minutes or until golden and crisp.

Step 6 of 6

Meanwhile, to make the chilli salsa, whisk vinegar, oil and salt and pepper in a bowl until emulsified. Add garlic, chilli, parsley and remaining oregano and stir well to combine. Serve salsa with empanadas.