1 tbsp olive oil
750g chuck steak, cut into 2cm pieces
1 brown onion, finely chopped
1 tbsp plain flour
2 tsp ground cumin
1 tsp sweet paprika
1½ cups beef stock
4 sheets frozen ready rolled shortcrust
pastry, partially thawed
8 large green olives, sliced
4 hard-boiled eggs, cut into wedges
1 egg, whisked
340g jar fire-roasted marinated red
capsicum strips, drained
1 Heat oil in a heavy-based heatproof casserole or saucepan over medium-high heat. Add ⅓ of the beef and cook for 4 minutes or until browned. Transfer to a plate. Repeat with remaining portions, in batches. Add onion to pan and cook for 3 minutes or until tender. Sprinkle flour, cumin and paprika over onion and stir until well combined. Slowly add beef stock, stirring constantly until well combined and mixture comes to the boil. Return beef to casserole. Reduce heat to low, partially covered and simmer for 1½ hours or until meat is very tender. Season with salt and pepper. Cool.
2 Preheat oven to 200˚C. Line a baking tray with baking paper. Cut each pastry sheet into two 14cm rounds. Spoon ¼ cup beef mixture into the centre of each pastry round. Top with olives and egg. Press edges together to seal and form a frill along the top. Transfer to baking tray. Brush with egg wash. Bake for 25 minutes or until golden.
3 Place capsicum in a food processor and process until a smooth, thick sauce forms. Spoon sauce into small bowls and serve with empanadas.