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CHILLI BEEF & PINENUT EMPANADAS
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Ingredients:
3 sheets frozen puff pastry
2 tbs olive oil
1 brown onion
3 cloves garlic
1 tsp ground cumin
1 tsp dried chilli flakes
Method:
1.
Take the puff pastry out of the freezer and lay on a clean bench to defrost.
2.
Place the onion and garlic in your Russell Hobbs Food Processor and chop finely.
3.
Heat the olive oil in your Russell Hobbs Multi-Cooker on SAUTE at 180°C and SAUTE the
onion and garlic mix for 5 minutes. Add the cumin and chilli and SAUTE for a further 2
minutes until fragrant.
4.
Add the beef mince and cook for a further 5 minutes or until browned, stirring to break up
the pieces. Add the tomato passata, brown sugar, salt, pepper and oregano and simmer
uncovered for 15 minutes. Stir in the gravy powder, coriander leaves and pine nuts and
turn the multi-cooker off to cool slightly.
5.
Meanwhile, cut each puff pastry sheet into 9 squares. Dollop a large teaspoon of mixture
into the middle of the puff pastry squares. Fold each pastry square over into a triangle,
tucking the top corner in and under to form a parcel. Gently push each corner up to the
meet the top and then pinch the sides up to seal the pastry.
6.
Clean your Russell Hobbs Multi-Cooker cooking pot and dry thoroughly.
7.
Fill your Russell Hobbs Multi-Cooker cooking pot with canola oil to the MAX level indicator
line and press the FRY function on 180°C. Wait til it warms up to temperature. Meanwhile
place some paper towel on a plate ready to drain the empanadas when they come out of
the fryer.
8.
Place the fryer basket down into the oil and very gently place 6 empanadas into the deep
fryer. Turn them over every now and then to check their colour and to see if they are
cooked to golden brown on all sides. Lift the fryer basket and drain momentarily before
placing the empanadas onto paper towel to drain. Repeat until all the empanadas are
done. Serve with apple chutney.
Makes 20-30
500g beef mince
1 cup tomato passata
1 tbs brown sugar
½ cup sultanas
Salt & pepper to taste
½ tsp dried oregano
3
2 tsp gravy powder
½ cup fresh coriander leaves, chopped
½ cup pine nuts, toasted
3L canola oil for deep frying
Paper towel for draining
Apple chutney for serving
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