Heat 2 tbsp oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm beef mince, fry well till water dries.Add in 3 – 4 chopped dry chilies, 1 tsp cumin seeds, 25 gm raisins, salt to taste and ½ tsp black pepper. Mix well and keep aside.
Roll ½ kg puff pastry. Cut into 4 – 5 inches squares.Top each square with mince filling, brushed edges with beaten egg.Fold the sides and seal well. Brush top of each empanada with beaten egg.
Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes.Then remove and serve.