Empanada-Inspired Beef Bake with Puff Pastry

• 1 large Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 2 tbsp Olive oil
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 4 medium Tomato, ripe
• 100 g Green pitted olives
• 320 g Puff pastry, all-butter preferred
• 1 Egg

1. Heat the oven to 200°C (390°F). Finely chop the onion and pepper, and crush the garlic.
2. Heat the olive oil in a frying pan over medium heat, then cook the onion and pepper for 6 to 8 minutes until softened. Stir in the garlic for 1 minute until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the ground cumin, smoked paprika, fine sea salt and black pepper.
4. Chop the tomatoes and stir them into the pan with the olives. Simmer for 8 to 10 minutes until the tomatoes soften and the mixture looks saucy but not watery.
5. Tip the filling into a baking dish and spread it into an even layer. Leave it to cool for 10 minutes so the pastry stays flaky.
6. Lay the puff pastry over the dish and tuck the edges just inside the rim. Beat the egg and brush it over the pastry, then cut a few small slits in the top to let steam escape.
7. Bake for 25 to 30 minutes until the pastry is puffed and deep golden. Rest for 5 minutes, then slice and serve.

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