Method

1. Heat oil in a large saucepan. Add onion, garlic and capsicum. Cook, stirring, until onion is soft, then add cumin and coriander. Cook, stirring, for about 1 minute, or until fragrant.
2. Add beef to pan. Cook, stirring, until changed in colour, then add tomatoes and sultanas. Bring to boil. Simmer, stirring occasionally, for 15 minutes, or until liquid is evaporated and mixture thick. Season with salt and pepper. Cool.
3. Cut each pastry sheet into quarters. Brush 2 sides of each square with egg. Place 2 tbs beef mixture in centre of each square. Fold over to form a triangle. Press edges together and pinch or roll over to seal. Repeat with remaining pastry, egg and filling. Place empanadas on an oven tray lined with baking paper. Brush with egg.
4. Cook in a hot oven (200°C) for 30 minutes, or until pastry is puffed and browned.
5. Serve empanadas warm.

Cook's Tip

Uncooked empanadas can be made up to a day ahead of serving or frozen for up to 2 months. Cook from frozen in a hot oven (200°C) for about 40 minutes.