Delicious DINNERS

Cuban beef empanadas with cinnamon roast pumpkin

SERVES 4-6 PREP + COOK TIME 1 HOUR 20 MINS

⅓ cup (80ml) olive oil
1 medium red onion, chopped
finely
3 cloves garlic, chopped finely
1 cured chorizo sausage (170g),
diced finely
1 large red capsicum, chopped
finely
500g minced beef
2 teaspoons ground cumin
2 teaspoons smoked paprika
¼ cup (40g) currants
400g canned diced tomatoes
1 tablespoon tomato paste
½ cup (125ml) water
8 sheets frozen shortcrust
pastry
1 egg, beaten lightly
2 tablespoons polenta
1kg butternut pumpkin,
peeled, cut into 2cm pieces
½ teaspoon ground cinnamon
Lime wedges, to serve

1 Preheat oven to 200°C/180°C fan. Line 3 large oven trays with baking paper.

2 Heat 2 tablespoons of the oil in a large heavy-based frying pan over high heat. Add onion; cook for 3 minutes or until softened. Add garlic, chorizo and capsicum; cook, stirring,