Take the puff pastry out of the freezer and lay on a clean bench to defrost.
Place the onion and garlic in your Russell Hobbs Food Processor and chop finely.
Heat the olive oil in a large frypan and fry the onion and garlic for 5 minutes over medium heat. Add the cumin and chilli and fry for a further 2 minutes until fragrant.
Add the beef mince and cook for a further 5 minutes or until browned, stirring to break up the pieces. Add the tomato passata, brown sugar, salt, pepper and oregano and simmer uncovered for 15 minutes. Stir in the gravy powder, coriander leaves and pine nuts and turn the heat off to cool slightly.
Meanwhile, cut each puff pastry sheet into 9 squares. Dollop a large teaspoon of mixture into the middle of a pastry square. Fold the dough over into a triangle, tucking the top corner in and under to form a parcel. Gently push each corner up to the meet the top and then pinch the sides up to seal the pastry.
Fill your Russell Hobbs Deep Fryer with canola oil and turn on to 180°C. Wait until it heats up to temperature. Meanwhile place some paper towel on a plate ready to drain the empanadas when they come out of the fryer.
Place the fryer basket down into the oil and very gently place 3 empanadas into the deep fryer. Turn them over every now and then to check their colour and to see if they are cooked to golden brown on all sides. Lift the fryer basket and drain momentarily before placing the empanadas onto paper towel to drain. Repeat until all the empanadas are done. Serve with apple chutney.