Beef and olive empanadas

Make a meal of these Spanish-style pies and serve them with a salad.

Ingredients

2 Tbsp	Olive oil
500 g	Beef mince, with Quality Mark (Main)
2	Onions, diced
1 tsp	Smoked paprika
½ tsp	Chilli flakes
1 tsp	Ground cumin
100 g	Olives, any kind, chopped (Main)
2	Spring onions, chopped
3 sheets	Shortcrust pastry
1	Egg, beaten

Directions

1. Heat the oven to 200C.
2. Heat oil in a pan, add onion and cook gently until soft.
3. Add minced beef and stir until browned.
4. Add chilli, cumin, paprika and spring onions and cook, stirring for a few minutes. Add olives and season to taste with salt and pepper, before leaving to cool.
5. Cut rounds out of the pastry with a medium-size circle cutter. Brush the borders with the egg.
6. Place 2 Tbsp of the beef mixture in the centre of each circle, discarding excess liquid to prevent pastry becoming soggy.
7. Fold pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
8. Place the empanadas on a baking tray lined with baking paper. Brush each with remaining egg to colour and then cook for 15-20 minutes.