Empanadillas with Puff Pastry

Empanadillas


Ingredients
2 frozen puff pastries.
An egg
For filling
2 tbsp oil
250g minced meat / 4 steaks
2 onions (chopped)
1 tomato (chopped) / 1 tbsp tomato sauce
1 green chilli (chopped)
1 tsp ginger/ garlic paste
1 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
Chopped coriander leaves
Salt to taste
Method
Heat oil in a pan.
Add chopped onions & fry until translucent.
Add ginger & garlic paste & fry again.
Add minced meat & the curry powder's.
Add tomatoes & 1/2 glass of water.
Cook for 8 minuites.
Remove from fire & garnish with coriander leaves. Keep aside.
***
Roll out the puff pastry & cut into discs using a cookie cutter.
Brush the edges of the discs with water
Fill 2 tsp of the minced meat & fold.
Press the edges with the fork.
Repeat the same with the remaining discs.
Arrange empanadillas on a baking tray.
Brush the surface with beaten egg.
Preheat oven to 180°C.
 Bake for 15/20 min - until puffed & golden brown.
Serve hot with tea.