Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion (finely chopped)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 cup oregano leaves (fresh, chopped)
- 400 grams ground beef (mince)
- 70 grams tomato paste (1/4 cup)
- 60 ml water (1/4 cup)
- 90 grams green olives (pitted Sicilian olives, chopped, 3/4 cup)
- 1 cup parsley leaves, chopped
- Sea salt
- Freshly cracked black pepper
- 440 grams shortcrust pastry (4 sheets)
- 1 large egg (lightly beaten)
- Tomato relish, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Preheat oven to 200C (400F).
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Step 4: Using an 11cm round cookie cutter, cut 4 rounds from each shortcrust pastry sheet.
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Step 5: 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.
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Step 6: 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.
We hope you enjoy this recipe!
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