Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 250 g (9 oz) minced (ground) lean beef
- 250 g (9 oz/1 cup) tomato passata (puréed tomatoes)
- 1 small carrot, finely diced
- 1 small zucchini (courgette), finely diced
- 20 g (¾ oz) raisins
- 2 teaspoons cider vinegar
- 5 sheets frozen shortcrust pastry, thawed
- 1 egg, lightly beaten
- vegetable oil, for deep-frying
- sour cream, to serve
Method
1. Heat the oil in a heavy-based frying pan over medium–high heat. Cook the onion, garlic and spices for 2 minutes, or until the onion is soft. Add the minced beef and cook for 5 minutes, or until brown. Stir in the tomato passata, vegetables, raisins and vinegar. Reduce the heat and simmer, covered, for 15 minutes, then remove the lid and continue to simmer until thickened. Set aside and allow to cool.
2. Cut 25 × 9 cm (3½ inch) rounds from the pastry. Put 1 tablespoon of the beef and vegetable mixture in the centre of each round, and lightly brush the edges with the egg. Fold the pastry over to enclose the filling, press the edges and pinch to seal.
3. Fill a deep-fryer, large saucepan or wok one-third full with vegetable oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds. Fry the empanadas three at a time for 2–3 minutes, or until crisp and brown, then drain on paper towel. Serve with dollops of sour cream.
