Empanadas

Blend or process undrained tomatoes until smooth; reserve.

Heat oil in large heavy-base saucepan; cook onion, garlic and spices, stirring, until onion is soft. Add beef; cook, stirring, until changed in colour.

Drain away excess fat from pan. Stir in tomato, raisins and vinegar; simmer, uncovered, about 20 minutes or until filling mixture thickens. Stir in nuts.

Cut 9cm rounds from pastry sheets (you need 32 rounds). Place a level tablespoon of beef mixture in centre of each round; brush edge lightly with egg. Fold pastry over to enclose filling, press edges together to seal.

Heat oil in large saucepan; deep-fry empanadas, in batches, until crisp and browned lightly, drain on absorbent paper. Serve immediately with a dollop of sour cream or bottled salsa, if desired.