December 04, 2017
Comfort Food, Snacks, Beef,
Ground Beef, Vegetables, Appetizers, Onions, Add it in the lunch box, Cooking For A Crowd, Birthday, Entertaining, Game/Sports Day, Potluck, Oven Bake, Stove Top, Non-Dairy, Kosher Meat more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Heat the oil in a large, on-stick frying pan over a high heat and add the onion, garlic, cumin and oregano and cook, stirring for 2 to 3 minutes or until golden and then add the mince and cook, breaking up any lumps with a wood spoon, for 5 minutes or until golden.
Add the tomato paste and water and cook for 2 minutes and then add the olives, parsley, salt and pepper and set aside to cool completely.
Preheat oven to 200C (400F).
Using an 11cm round cookie cutter, cut 4 rounds from each shortcrust pastry sheet.
Place 1 1/2 tablespoons of the beef mixture in the centre of each round and brush the edges with the egg and then fold to enclose and press with a fork to seal.
Place on oven trays lined with non-stick baking paper and brush with egg and bake for 15 to 20 minutes or until golden and serve with tomato relish.
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