Beef Empanadas

400 g Desiree Potatoes, peeled, cut into 5mm pieces
1 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic Cloves, crushed
500 g  Beef Mince
1+1/2 tsp Smoked Paprika
1+1/2 tsp Ground Cumin
1/2 tsp Coles Brand Chilli Flakes Hot
1 cup Beef Stock
1 tbsp Tomato Paste
1/3 cup Sultanas
2 Hard-boiled Eggs, coarsely chopped
1/2 cup Drained Pitted Green Olives, chopped
8 sheets Frozen Coles Brand Shortcrust Pastry
Chilli Sauce, to serve

How to make it:

1. Cook potato in a small saucepan of salted boiling water for 3 mins or until just tender. Drain.
2. Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 mins or until onion softens. Increase heat to high. Add mince and cook, stirring to break up any lumps, for 3 mins or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add stock, tomato paste, potato and sultanas. Simmer for 8 mins or until sauce thickens. Stir in the egg and olives and season to taste. Cool.
3. Preheat oven to 200°C or 180°C fan. Line 2 large oven trays with baking paper.
4. Cut thirty-two 11.5cm discs from pastry. Drop 2 tbsp of beef mixture in the centre of each disc. Fold in half to enclose filling, pinching the edges to seal. Place empanadas, seam-side up, on the prepared trays. Bake for 30 mins or until golden. Serve with chilli sauce.

Freeze unbaked empanadas on a lined baking tray, then transfer to a sealable plastic bag and store in the freezer for up to 1 month. Bake from frozen (they will take a little longer).