Makes 20
Ingredients
For the Filling:
- 1 box Fry’s Meat Free Mince
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 green pepper, seeded, finely chopped
- 1 tsp Paprika
- 1 tsp Chilli Powder
- 30g Raisins
- 12 green olives, pitted, roughly chopped
- 1 tsp dried cumin
- Pinch of salt
For the Pastry:
- 2 cups plain flour
- 1 tsp salt
- ½ cup sunflower oil
- 80ml Chilled apple juice
Method
- Mix the flour and salt, and stir in the oil with a fork. Add the apple juice and mix well.
- At first, it may seem very wet, but it will dry out almost immediately.
- Form into a ball and roll out between sheets of waxed paper.
- Heat the olive oil in a frying pan, add the onion and cook on a low heat until transparent and softened.
- Add the green pepper, mince, and sauté over a medium heat for about 5 minutes, and then add the paprika chili powder and cumin.
- Remove the pan from the heat and add the raisins and olives, Season to taste with salt and freshly ground black pepper.
- To assemble the empanadas, remove the pastry from the fridge, and roll out to pound coin thickness (3mm).
- Cut circles from the pastry, using a saucer as a guide, or else use a 12cm pastry cutter.
- Put two teaspoons of filling onto one half of each pastry circle.
- Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges.
- Repeat with the remaining pastry circles.
- Heat the oven to 180°C and serve warm.
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