CHILLI CON CARNE
Fry the onions and garlic in a little olive oil until soft.
Add the chilli powder and ground cumin and fry until fragrant.
Add the mince and fry until done.
Season with salt and pepper.
Add the sun-dried tomatoes, cinnamon stick and tomato purée and bring to the boil.
Simmer until done and the liquid has evaporated.
Add the kidney beans and simmer for about 20 minutes. Cool.
Roll out the puff pastry until slightly thinner and cut out 10 cm circles.
Spoon a teaspoonful of the chilli con carne mixture on one half of each pastry circle and fold over the other half to form a crescent.
Press the edges together with a fork and brush the pastry with whisked egg. Chill until needed.
Just before serving, heat the oven to 200 °C and bake the pastries for about 10 minutes or until golden brown and puffed out.
Sprinkle with paprika and serve.
The chilli con carne mixture makes more than is needed for the empanadas. Halve the recipe if making only the empanadas. Alternatively, freeze the remaining mixture, or: use to make:
Spread eight to 10 soft tortilla shells with a thin layer of chilli tomato jam, guacamole or chilli con carne.
Roll up and cut into diagonal slices.
Secure with cocktail sticks and garnish with fresh herbs.