Recipe by: Tumi Mogoai
Prep time: 35-45 min
2 tbsp Excella Oil
2 slices bread, soaked in water
2 onions, chopped
1 kg beef mince
2 tbsp curry powder
½ tsp ground cloves
½ tsp ground allspice
2 tbsp chutney
3 tbsp raisins
2 tbsp sultanas
20 empanada discs (recipe on afternoonexpress.co.za)
salt and pepper to taste
Preheat the oven to 200C.
Heat the Excella oil on low heat and sauté the onions until they are translucent, about 7-10 minutes. Add the ground beef and cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
Add the curry powder, cloves and allspice and stir until all the meat is covered in the spices - about a minute. Add the chutney, raisins and sultanas. Remove soaked bread from water and thoroughly mix into the mix. Season with salt and pepper then let the meat cool, until it is easy to handle. You can even make the mixture one day ahead.
Whisk the milk and egg together, transfer into a piping bag then set aside.
Place a tablespoon of meat onto the centre of each empanada disc. Fold the dough over to make a half-moon, and seal with a decorative pattern leaving one end open. Pipe the egg mixture into the open end of the empanada then seal shut.
Place the empanadas on a baking tray lined with parchment paper, brush with egg wash and bake for 10-15 minutes, until golden brown.
Serve warm, or at room temperature.