Ingredients
Serves 6 (Makes 12)1 tbsp olive oil
1 large Spanish onion, finely chopped
2 garlic cloves, crushed
250g lamb mince
2 tsp paprika
½ tsp ground cumin
1 tsp ground coriander
1 tbsp chopped thyme
¼ cup chopped green olives
1 roasted capsicum, finely diced
2 tbsp tomato paste
2 tbsp water
500g can chopped tomatoes, (or good fresh tomatoes, finely chopped)
1 red capsicum, seeded, finely chopped
1 small red chilli, seeded, finely chopped
2 tbsp red wine vinegar
2 tbsp caster sugar
Salt and pepper to taste
2 tbsp fresh coriander, chopped
3 sheets (25cm) ready-rolled frozen shortcrust pastry, just thawed
Method
Preheat oven to 220°C.
Heat oil in a medium frying pan over low heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Remove half of the onion mixture and set aside in a small bowl. Increase heat to medium, add the lamb to the remaining onion and, cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour. Add the paprika, cumin, coriander, thyme, olives, tomato paste and water and cook, stirring occasionally, for 5 minutes or until simmering and cooked through. Season with salt and pepper. Set aside to cool.
Return reserved onion mixture to a medium heat in a medium saucepan. Add tomatoes, capsicum and chilli, and cook, stirring, for 5 minutes or until tomatoes are soft and slightly thickened. Add vinegar and sugar and simmer for 5-10 minutes or until thicker.
Line an oven tray with baking paper. Use a 9cm round pastry cutter to cut 12 circles of pastry.
Place one tablespoon of the lamb filling in the centre of each round, brush edges with a little water, press edges firmly to seal, then pleat along the join. Repeat with remaining pastry rounds and filling. Place empanadillas on the lined tray.
Bake in preheated oven for 10-12 minutes or until golden brown.
Serve with tomato and pepper salsa.