Empanadas

All Recipes

Ingredients

• 1 pack ready rolled puff pastry
• 1 tablespoon olive oil
• 1 small onion, diced
• 1⁄2 red pepper, diced
• 1⁄2 small courgette, chopped
• 1 clove garlic, crushed
• 2 medium tomatoes, chopped
• 1 tin mackerel fillets, drained
• 1 teaspoon ‘red spice mix’ or paprika
• 1 egg, beaten

“Swap for tinned tuna if you prefer. You can replace egg for milk for the wash: non-butter puff pastry is dairy free”

What to do

1. Preheat oven to 180*c / Gas Mark 4
2. In a pan cook the onion, red pepper and courgette in the oil until the vegetables are soft.
3. Add the garlic, tomato and spices and cook for 15 minutes until very soft. Stir in the drained mackerel and mix well.
4. Taste and season then cool completely.
5. Unroll the pastry onto a clean surface. Using a large circular pastry cutter (or plastic cup) cut out as many circles as you can.
6. Put 1 teaspoon of the mix into the centre of each piece of pastry. Fold the pastry over the filling until all the edges are touching.
7. Squish the edges together by pressing firmly on the pastry with a fork. Place on a baking paper covered baking tray. You can use the remaining pastry to decorate the empanadas if you like.
8. Brush with beaten egg and bake for 25 minutes or until the pastry is a deep golden brown and the pies are not soggy