Empanadas
| Serves: | 18 |
|---|---|
| Preparation time: | 30 minutes |
| Cooking time: | 15 minutes |
Ingredients
- 200g coarsely grated cheese of your preference
- 1 tablespoon vegetable oil
- 1 large red onion, chopped in small cubes
- 2 large tomatoes, seeded and chopped in small cubes
- 100g tinned petit pois, drained
- 1 green pepper, seeded and chopped in small cubes
- 2 tablespoons of thinly sliced kalamata black olives
- 2 tablespoons of chopped flat leaf parsley
- 1 tablespoon of chopped spring onions
- 3x 375g rolls of ready rolled puff pastry, thawed
- 100ml Just Milk Semi-Skimmed to glaze
Equipment
- 11cm round cutter
- Pyrex Non Stick Baking Sheet
Method
- Heat oil in a frying pan and fry all vegetables, apart from petit pois until tomato begins to melt and soften. Stir in the petit pois and herbs and allow to fully Cool.
- Pre-heat oven to 200ºC
- Using a 11cm round cutter, cut round from each pastry sheet. Divide the filling between the rounds and top each with a generous sprinkle of cheese.
- Moisten edges of pastry, Fold pastry over to enclose filling; pinch edges together to seal. Use a fork to crimp it together and make a pattern at the edges.
- Using a knife, make a cross of approx 1cm in each pastry top.
- Brush the top of each empanada with milk
- Place empanadas on a greased Pyrex Non-stick Baking tray; bake for 15 minutes or until golden.
Comments