Empanadas

Ingredients - Pastry

2 cups plain flour
½ tsp salt
125g margarine
4 to 6 tbs cold water

Filling

500g mince
3 onions, finely chopped
100g sultanas
green olives, sliced (optional)
2 boiled eggs, sliced
2tsp paprika
1 tbs cumin
salt & pepper to taste

Method

1. Preheat the oven to 180^oC. Line 2 cookie sheets with baking paper.
2. Mix the flour and salt in a large bowl.
3. Add the margarine, and chop with a knife until the pieces are the size of peas.
4. Add 3 tbs water and knead lightly to form a dough. Add more water, 1tbs at a time until the dough is dry but pliable.
5. Wrap in cling film and chill in fridge.
6. Saute the onion in a large saucepan, then add the mince and brown further, breaking up any lumps of meat.
7. Add the paprika, cumin and seasoning, then stir in the sultanas.
8. Stir over low heat for 5 minutes to incorporate lavours, then remove from heat.
9. Roll out pastry thinly, and cut circles 10 to 15cm in diameter.
10. Place 1 to 2tbs mixture on each circle, top with a slice of egg and 2 slices of olive (if used).
11. Moisten the edge of the circle with a wet pastry brush and fold over to meet opposite edge. Crimp the edge to seal.
12. Bake for 20 minutes, until golden.

Makes 12 to 16 empanadas.

Note: 4 sheets of ready-rolled shortcrust pastry can be used to make 16 empanadas.