Homemade Beef Empanadas

Heat the sunflower oil in a frying pan over medium-high heat. Fry the onion and garlic for 2 - 3 minutes, then add the BBQ rub* and fry for 1 more minute. Add the minced beef and carrot, then fry for 3 - 4 minutes, separating the mince as you do so. Turn off the heat and stir in the cream cheese, then season with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Roll out the pastry and cut it into three squares per person. Top each square with two tablespoons of the filling, being sure to keep the edges free (see Tip).

Tip: set aside any remaining filling to use in the next step.

Top each square with the grated cheese, then fold the squares into triangles (see Tip). Use a fork to seal the edges, then transfer the empanadas to a parchment-lined baking sheet. Bake in the oven for 15 - 20 minutes until golden-brown.

Tip: this recipe is high in calories. If you're watching your calorie intake, omit the cheese and keep it to use another time.

In a salad bowl, combine the white wine vinegar with the extra virgin olive oil, then season to taste with salt and pepper. Dice the cucumber and tomato, then transfer to the salad bowl and toss well to combine with the dressing. Finely chop the parsley and add it to the salad, along with any remaining filling (see Tip).

Tip: you can also use the extra filling in another recipe tomorrow instead.