• Serves


  • 1 tbs olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves
  • 1½ tsp ground cumin
  • 1½ tsp chopped ginger
  • ½ tsp crushed red chilli flakes, optional
  • 500g beef mince
  • 2 tbs tomato paste
  • salt and pepper to taste
  • ½ cup green pitted olives, chopped
  • 3 sheets Pampas Butter Puff Pastry, thawed


  • Heat oil in a medium frying pan over medium-high heat. Add onion and sauté until softened. Add garlic and spices and fry until fragrant.
  • Add mince and brown for 8–10 minutes, breaking up with a wooden spoon. Add tomato paste and olives and stir through. Season with salt and pepper. Set aside.
  • Heat oven to 220°C. Lay pastry sheets flat on a workbench and cut 10cm circles using a cutter. Otherwise cut pastry into 4 even squares. Place about 3 tablespoons of filling in the centre of each circle. Fold pastry in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.
  • Place turnovers on a lined baking tray; bake for 20 minutes or until golden brown.