Empanadas

Here's is my take on this Portuguese classic dating back to XVI century. Just like original empanadas have been influenced by Portuguese conquests (possibly they were inspired by Indian samosas), my version is a real mingle of culinary traditions - the filling has Latin American, Moroccan and Polish elements to it.

You'll need:
a packet of puff pastry
300g minced beef
2 eggs
2 sour cucumbers
1 onion
1 garlic clove
sweet paprika powder
chili powder
oregano
ras el hanout (Maroccan spice mix)
cinnamon
salt & pepper

1. First, boil the eggs.
2. While the eggs are boiling, chop the onions and fry on a medium heat. Add finely chopped garlic, sweet paprika, ras el hanout, and cinnamon.
3. Add the mince to the pan. Season with oregano and salt & pepper and brown. Add  also some chilli powder for the extra spice.
4. Once the eggs have cooled down, dice them and add to the meat mixture. Similarly, cut the cucumbers and add to the filling.
5. Roll out the pastry and cut out circles of around 10 cm diameter. Put the filling inside the pastry circles, leaving 1/2 cm edge. Fold the circles into half and glue the edges with your fingers.
6. Transfer your empanandas into an oven tray covered with oven paper. Put in an oven preheated to 200 degrees. Bake until the dough rises and turns golden brown (so for around 10-15 minutes).

Bon appétit!