Renowned for its intense flavours and colourful presentation, Mexican food is full of healthy and inexpensive ingredients, so what better way to feed a hungry crowd.
4 ½ cups plain flour
1 ½ tsp salt
125g softened butter, cut into small pieces
1 ¼ cups water
1 clove garlic, crushed
1 onion, finely chopped
2 tbsp olive oil
500g minced beef
1 tbsp fresh oregano, leaves picked and finely chopped
1 tbsp fresh coriander, leaves picked and finely chopped
½ tsp ground coriander
1 tsp ground cumin
2 tsp smoky sweet paprika
½ tsp hot chilli powder
1 tsp salt
½ tsp black pepper
400g tin Italian diced tomatoes
½ cup raisins
2 hard-boiled eggs, peeled and coarsely chopped
1 egg yolk for glaze
To make the pastry, place flour and salt in the bowl of an electric mixer. Add the butter and mix until like coarse breadcrumbs. Add the water, a little at a time, until the dough forms (you might not need all the water). Pat the dough into a ball and flatten it slightly. Wrap in plastic film and refrigerate for an hour.
To prepare the filling, cook the garlic and onion in the oil over low heat without colouring. Add the beef and cook until coloured. Add the herbs and spices, season with salt and pepper and stir well. Add the tomatoes and raisins and simmer for 10 minutes over low heat to reduce the liquid. Taste and adjust seasoning if required. When cool, stir through the hard-boiled eggs. Preheat oven to 200C. Divide the dough into four-centimetre balls (you should get 24) and roll each one out on a floured surface to make a thin circle. Place a heaped tablespoon of the mixture into the middle of each, seal the edges with a little water and pinch the edges or twist them to seal. Line two oven trays with baking paper and arrange the empanadas on top. Brush with egg yolk to glaze. Bake in the top of the oven for 25-30 minutes or until golden brown.