Ingredients
The following ingredients have 4 Servings
- 1 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g beef mince
- 1 tbs each smoked paprika (pimenton), ground cumin and dried oregano
- 2 tbs red wine vinegar
- 1/4 tsp Worcestershire sauce
- 1 cup (250ml) beef stock
- 1 tomato, seeds removed, chopped
- 50g chopped green olives
- 1/3 cup (55g) sultanas
- 2 hard-boiled eggs, chopped, plus 1 lightly beaten egg
- 6 sheets frozen shortcrust pastry, thawed
- Romesco sauce or spicy tomato chutney, to serve
Instruction
- Heat oil in a frypan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened. Add beef and cook, breaking up with a wooden spoon, for 5-6 minutes until browned. Add spices and oregano, then cook, stirring, for 1 minute. Add vinegar, Worcestershire sauce, stock, tomato, olives and sultanas. Simmer,stirring, for 8-10 minutes until the liquid has evaporated. Remove from heat and stir in chopped egg. Season and cool.
- Preheat oven to 180°C and line a baking tray with baking paper. Cut out 24 x 11cm pastry circles. Brush with beaten egg, then place 1 tbs cooled beef mixture in the centre of each circle. Fold pastry over to form a semi-circle and pinch the edgesto seal. Place on the tray and brush with remaining egg. Bake for 20-25 minutes until golden and cooked through. Serve hot with Romesco sauce or chutney.
