Ingredients - Empanadas
1kg beef mince
1 spring onion, finely diced
2 carrot finely grated
1 cup chopped flat leaf parsley (or mint)
2 tsp paprika
2 tblsp ras el hanout
1 cup beef stock
1 cup currants
1 cup toasted pine nuts
Olive oil
Puff pastry sheets
Ingredients - Relish
750g carrot grated
2 cups brown sugar
2 tbsp apple cider vinegar
Zest and juice of 1 lemon
1 tbs yellow mustard seeds
1 tsp chilli powder
Salt
2 cups water
2 tsp cornflour mixed with 2 tbs water
Method - Empanadas
Sauté spring onion and carrot in olive oil in a large flat bottomed frypan. When soft add beef mince and fry until browned. Add spices and mix through, toasting them into the mince for a minute or two. Add beef stock and bring to the boil then simmer until most of the liquid is absorbed. Add currants and turn off heat. Add pine nuts and herbs and combine well. (Mixture should be quite dry). Cut whatever shapes you like from the puff pastry – can be rounds (traditional) or even squares (these become triangles) to not waste any pastry. Fill half the pastry shape with mince mixture and fold over, sealing edges with a fork. Baste with an egg wash or even just spray with olive oil spray and bake in a hot oven 200 degrees for 20 minutes until golden brown.
Method - Carrot Relish
In a large saucepan combine all ingredients. Bring to the boil and simmer for 25 minutes until mixture is starting to come together. Season. Stir in cornflour mixture and combine well with a whisk. Turn off heat and leave to cool.
