Recipe: Lamb and olive empanadillas with tomato and red pepper relish

Makes 12

1 tbs olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

250g lamb mince

2 tsp paprika

1 tbs chopped thyme

11/2 tbs chopped pimento-stuffed green olives

3 tsp dried currants

2 tbs tomato paste

2 tbs water

500g vine-ripened tomatoes, finely chopped

1 red capscium, seeded, finely chopped

1 small red chilli, seeded, finely chopped

2 tbs red wine vinegar

2 tbs caster sugar

3 sheets (25cm) ready-rolled frozen shortcrust pastry, just thawed

1. Heat oil in a medium frying pan over low heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Reserve half the onion mixture in a small bowl. Add the lamb to the remaining onion and, cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour. Add the paprika, thyme, olives, currants, tomato paste and water and cook, stirring occasionally, for 5 minutes or until heated through. Season with salt and pepper. Transfer to container and place in the fridge for 1 hour to cool.
2. Heat reserved onion mixture in a medium saucepan over medium heat. Add tomatoes, capsicum and chilli, and cook, stirring, for 5 minutes or until tomatoes have broken down and are soft. Add vinegar and sugar and simmer for 5-10 minutes or until thickened.
3. Preheat oven to 220°C. Line an oven tray with baking paper. Use a 9cm round pastry cutter to cut 12 discs from pastry. Place 1 tbs of the lamb filling in the centre of each round, brush edges with a little water, press edges firmly to seal, then make a decorative pleat along the join. Repeat with remaining pastry rounds and filling. Place empanadillas on the lined tray. Bake in preheated oven for 10-12 minutes or until golden brown. Serve with tomato and pepper relish.

Recipes: Cynthia Black.  Photography: Ben Deardley