Yields 12 - 14
1 cup onion, chopped fine
¼ cup parsley stem, chopped fine
2 galic cloves, sliced thin
1 teaspoon Evermill coriander seed
1 teaspoon Evermill cumin
1 teaspoon Evermill red pepper flakes
1½ pound ground meat of your preference
¼ cup tomato paste
2 tablespoon sliced green pitted olives
¼ cup olive brine
½ cup parsley leaves, chopped
3 inch empanada, shortcrust or egg roll wrappers
Chili honey, optional
Add enough olive oil to coat the bottom of your saute pan. Add onions, parsley stem, garlic and a big pinch of salt, sweat for 5 minutes on medium heat.
Meanwhile, crush the coriander seed slightly with either a mortar and pestle or by using the bottom of a cup.
When the onion is tender add the crushed coriander, cumin and pepper flakes. Mix and cook for a minute.
Add meat, break it up into pieces while you cook.
Add the tomato paste, cook through until the tomato paste picks up some color, 4-5 minutes.
Add olives and brine. Cook for an additional minute. Remove heat and cool. Once cool add the chopped parsley and mix. Taste and adjust salt if needed.
Dot your 3-inch wrapper with a tablespoon of the filling. Wet a second wrapper, flip wet side down and place on top. Press edges and secure by pressing again with the tines of a fork.
Preheat the oven to 400 degrees F.
Freeze the pastry for 5 minutes.
Brush the pasties with oil and bake for 7 minutes or until golden brown.
Sprinkle with flakey salt and drizzle with chili honey, optional.