Beef Empanadas

Preheat oven to 200°C fan force (220°C conventional) and line a baking tray with baking paper.

Heat medium fry pan over medium heat and cook meat, onion and garlic together until brown, breaking up any clumps with a fork. Add spices and olives and set aside to cool.

Place eggs in a saucepan of cold water, bring to the boil and simmer for 8 minutes. Drain and run under cold water for a few minutes to cool, peel and roughly chop. Add to beef mixture and stir though parsley.

Place a sheet of filo pastry lengthways in front of you and fold in half. Place 1/4 cup of mixture in the lower corner and fold into a triangle, and continue folding until no pastry left. Repeat this process with remaining mixture.

Place triangles on baking tray, brush with 1 tbs olive oil and sprinkle over sesame seeds. Bake for 15 minutes or until golden and crisp.

Meanwhile, place all ingredients for tomato sauce in a saucepan and simmer for 10 minutes or until reduced. (Puree with a stick blender if you like your sauce smooth.)

Place all salad ingredients into a bowl and toss with remaining olive oil.

Serve empanadas with sauce and salad.

Energy 2005.59kj Calories 480.14cal Protein 34.14g Fibre 8.96g Fat 23.27g Saturated Fat 6.91g Carbs 28.59g Sugar