Created by ImPat on December 4, 2017
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.
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.
Step 3: Preheat oven to 200C (400F).
Step 4: Using an 11cm round cookie cutter, cut 4 rounds from each shortcrust pastry sheet.
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.
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.