Beef and olive empanadas

METHOD

1. Pre-heat oven to 180°C for fan forced or 200°C conventional.
2. Place a large frying pan over medium-high heat, add oil, add onion, cook for 3-5 minutes or until soft. Add capsicum and chillies, cook for a further 5 minutes or until soft. Increase heat to high, add mince, break up with a spatula and cook until a golden colour. Add spices. Simmer for 8-10 minutes. Cool slightly. Stir through parsley, spring onions and olives.
3. Using a 10cm cutter, cut 4 circles out of each sheet of pastry. Place a tablespoon of filling on each round, lightly moisten the edge of the dough with a little water, and fold over into a half moon shape. Seal the edges and mark the dough in five places to make a striped decoration.
4. Line a baking tray with baking paper. Arrange the empanadas on tray. Brush with egg yolk and bake for 20 minutes or until golden. Allow to cool for a few minutes before serving.
5. Combine all ingredients for the pebre sauce in a bowl and serve with empanadas.