Lamb and sultana empanada

Ingredients

300g Lamb mince

3 Onions, diced

1 bunch Spring onions, sliced

2 tbsp Olive oil

1 tsp Thyme

1 tsp Cumin

1 tsp Paprika

1 tbsp Brown sugar

Juice of 1 orange

50g Toasted almonds

80g Sultanas

3 sheets Shortcrust pastry

1 Egg, beaten

Salt and pepper

Pre-heat oven to 200ºC.
Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes. Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned. Season with salt and pepper; add almonds and leave to cool.
Cut circles from the pastry with a medium-sized circle cutter. Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.
Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
Place the empanadas on a baking tray lined with baking paper. Brush with remaining egg to colour and then cook for 15-20 minutes.

Try replacing the shortcrust pastry with puff pastry, adding cooked potato cubes.