Cuban Beef Empanadas & Strawberry Cannoli Tart

Preheat oven to 180°C. Line two large oven trays with baking paper.

Heat 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, for 4 minutes or until capsicum is softened.

Add beef to pan; cook, stirring with a wooden spoon to break up any clumps, for 10 minutes or until browned.

Stir in cumin and paprika; cook for 1 minute or until fragrant. Add currants, tomatoes, tomato paste and the water. Bring to the boil; cook for 10 minutes or until most of the liquid is evaporated and the mixture is thickened. Leave to cool.

Cut an 18cm round from each pastry sheet. Place an eighth of the beef filling in the centre of each pastry round. Brush a little egg around edge of pastry. Fold each pastry round in half to enclose filling. Use a fork to press around edges to seal (alternatively, pleat into a neat pattern). Place on lined trays; brush top with egg, then sprinkle with polenta.

Bake empanadas for 30 minutes or until golden; check underneath to ensure pastry is golden

Serve empanadas with sriracha and line wedges.

Tip: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 2 days, then warm in a preheated 180°C oven; or wrap individually in plastic wrap, then freeze in an airtight container for up to 1 month.

Grease a 25cm (3.5cm deep) round loose-based fluted tart pan.

Place flour, butter, ¼ cup sugar and pistachio in a food processor and process until mixture resembles breadcrumbs. Whisk egg and 1 tbsp cold water in a small bowl. While motor is running, slowly add egg mixture to flour mixture. Process until mixture starts to come together. Transfer to a lightly floured surface and gently knead until smooth. Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes to rest.

Meanwhile, using an electric mixer, whisk cream until stiff peaks form. Transfer to a bowl and refrigerate until needed. Using an electric mixer, whisk ricotta, mascarpone, remaining sugar, vanilla and cinnamon until combined. Using a spatula, gently fold the cream mixture and choc chips into ricotta mixture. Refrigerate until needed.

Preheat oven to 200°C/180°C fan forced. Meanwhile, roll pastry out between 2 sheets of baking paper to a 30cm circle. Line pan with pastry, trimming any excess. Prick base several times with a fork, then refrigerate for 15 mins to rest. Remove pan from fridge and line with baking paper, fill with pastry weights or uncooked rice then bake for 10 minutes. Remove weights or rice and baking paper, then bake for a further 12 minutes or until base is golden. Allow to cool completely in pan.

Spoon ricotta mixture into tart case and spread out evenly with back of a spoon. Refrigerate for 30 mins. Arrange strawberries on tart. Serve