These empanadas are the perfect finger food for a summer party - a smoky mince beef seasoned with green pepper, cumin and paprika encased in a flaky shortcrust pastry. Its lovely served with sour cream or a chilli, tomato sauce.
Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil over a medium heat. Add the onion; cook for 3-4 minutes. Add the garlic; cook for 1 minute. Add the mince and cook until browned.
Add the pepper, cumin and paprika; stir and cook for 1 minute. Add the tomatoes; cook for 3-4 minutes. Season, remove from the heat; allow to cool.
Roll the pastry out flat. Using a 9cm (3¼in) round pastry cutter, or a plate, cut out 24 discs of pastry.
Put 1 tbsp of filling on 1 half of the pastry circle. Brush the edge with egg, fold over and use a fork to seal the edges. Brush with egg and put on a baking tray. Bake for 12-15 minutes, or until golden brown. Serve with your preferred sauce.
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