Buffet Olives - Beef Empanadas with Buffet Olives - The largest Table Olive producer in South Africa

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Beef Empanadas with Buffet Olives

Aspiring Chef: Jeanette Ras

INGREDIENTS

- 2 Tablespoons Olive Oil - 1 Onion, diced - ½ Diced Sweet Pepper (red or yellow) - ½ Punnet Chopped Mushrooms - 3 Garlic cloves, minced - 500g Lean ground beef - 1 Teaspoon ground cumin - 1 Teaspoon paprika, or to taste - Fresh ground pepper, to taste - 1 Cup chopped Buffet Olives (Any in the Product Range) - 1 Tablespoon Marmite or Bovril just to bind the ingredients - 2 Sheets puff pastry dough, thawed Egg Wash: - 1 Egg - 2 Teaspoons water

METHOD

Preheat oven to 190 degrees Celsius. Grease 2 baking sheets with cooking spray and set aside. Heat Olive oil in large skillet over medium-high heat Add Onions and cook for 4 minutes, or until translucent. Stir in Garlic and cook for 30 seconds, or until fragrant. Add Sweet peppers and Mushrooms – cook for 1 minute Add Ground beef, Cumin, Paprika and Pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes. Remove from heat and mix in the chopped Buffet Olives and Marmite / Bovril. Set aside. On a lightly floured surface, roll out one sheet puff pastry dough to desired thickness. Cut out 6 circles, as big as you want them to be. I use a large round cookie cutter. Repeat with the second sheet of pastry dough. Spoon about a tablespoon of the meat mixture onto centre of each dough round. In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash. Fold dough over meat, shaping it into half-moon shape; gently press down edges and seal with a fork. Repeat with remaining ingredients. Transfer the empanadas to baking sheets, leaving some space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown. Serve with a dipping sauce of choice.

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INGREDIENTS

- 2 Tablespoons Olive Oil - 1 Onion, diced - ½ Diced Sweet Pepper (red or yellow) - ½ Punnet Chopped Mushrooms - 3 Garlic cloves, minced - 500g Lean ground beef - 1 Teaspoon ground cumin - 1 Teaspoon paprika, or to taste - Fresh ground pepper, to taste - 1 Cup chopped Buffet Olives (Any in the Product Range) - 1 Tablespoon Marmite or Bovril just to bind the ingredients - 2 Sheets puff pastry dough, thawed Egg Wash: - 1 Egg - 2 Teaspoons water

METHOD

Preheat oven to 190 degrees Celsius. Grease 2 baking sheets with cooking spray and set aside. Heat Olive oil in large skillet over medium-high heat Add Onions and cook for 4 minutes, or until translucent. Stir in Garlic and cook for 30 seconds, or until fragrant. Add Sweet peppers and Mushrooms – cook for 1 minute Add Ground beef, Cumin, Paprika and Pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes. Remove from heat and mix in the chopped Buffet Olives and Marmite / Bovril. Set aside. On a lightly floured surface, roll out one sheet puff pastry dough to desired thickness. Cut out 6 circles, as big as you want them to be. I use a large round cookie cutter. Repeat with the second sheet of pastry dough. Spoon about a tablespoon of the meat mixture onto centre of each dough round. In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash. Fold dough over meat, shaping it into half-moon shape; gently press down edges and seal with a fork. Repeat with remaining ingredients. Transfer the empanadas to baking sheets, leaving some space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown. Serve with a dipping sauce of choice.