Beef and Potato Mini Empanadas

Ingredients

• 300 g beef mince
• 320 g ready-rolled shortcrust pastry
• 200 g potato, peeled and finely diced
• 1 tbsp mild taco seasoning
• 200 g tinned chopped tomatoes
• 1 egg, beaten
• 1 tbsp sunflower oil
• 150 g mild salsa

Method

1. 1

   Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Heat the oil in a frying pan over a medium heat. Add the diced potato and cook for 5 minutes.

2. 2

   Add the beef mince and cook for 6–7 minutes until browned. Stir in the taco seasoning and tinned tomatoes and cook for a further 5 minutes until the mixture is thick and fairly dry. Leave to cool slightly.

3. 3

   Unroll the pastry on a lightly floured surface and cut out 8 circles approximately 12cm in diameter using a saucer as a guide.

4. 4

   Place a heaped spoonful of the beef filling in the centre of each circle. Brush the edges with beaten egg, fold the pastry over to form a half-moon and press the edges firmly with a fork to seal.

5. 5

   Place on the prepared tray, brush the tops with beaten egg and bake for 20–22 minutes until golden brown. Serve with mild salsa for dipping.