Homemade Beef Empanadas

• Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
• Add the BBQ rub* and fry for 1 more minute.
• Add the mince and the 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 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.

Health Tip: if you're watching your calorie intake, skip 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.