INGREDIENTS (serves 16)

• 1 tablespoon of extra virgin olive oil
• 1 brown onion, finely chopped
• 3 cloves of garlic, crushed
• 1 teaspoon of ground cumin
• 1/4 cup of fresh oregano leaves, chopped
• 400g of beef mince
• 1/4 cup ( 70g) of tomato paste
• 1/4 cup (60ml) of water
• 3/4 cup (90g) of green pitted olives, chopped
• 1 cup of Italian flat leaf parsley leaves, chopped
• A pinch of salt and cracked pepper
• 4 sheets of store bought shortcrust pastry
• 1 egg, lightly beaten

(Optional store bought tomato relish or Thai sweet chilli sauce for dipping)

INSTRUCTIONS:

1. Heat the oil in a large non stick fry pan over a high heat. Add the onion, garlic, cumin and oregano and cook, stirring for 2 – 3 minutes or until golden.
2. Add the mince meat and cook, breaking up the lumps with a wooden spoon, for 5 minutes or until golden.
3. Add the tomato paste and water and cook for 2 minutes.
4. Add the olives, parsley, salt and pepper and set aside to cool completely.
5. Pre heat oven to 200C. Using a 11cm round cookie cutter, cut 4 rounds from each shortcrust pastry sheet. Place 1 1/2 tablespoons of the beef mixture in the centre of each round and brush the edges with the egg wash. Fold to enclose and press with a fork to seal.
6. Place on 2 oven trays with non – stick baking paper and brush with egg wash. Bake for 15 – 20 minutes or until golden, optional – serve with tomato relish or Thai Sweet Chilli Sauce.