Name: Spanish empanadas
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Ingredients: 3 eggs, at room temperature; 1/2 cup marinated char-grilled capsicum, drained, chopped; 125 gram can corn kernels, drained; 1/4 cup pitted kalamata olives, chopped; 1 cup grated tasty cheese; 2 cup plain flour; 40 gram butter, melted; 1/2 cup cold water; 2 teaspoon white wine vinegar; 1 tablespoon milk; 1 tablespoon cumin seeds; lemon wedges, to serve

Ingredients

3 eggs, at room temperature

1/2 cup marinated char-grilled capsicum, drained, chopped

125 gram can corn kernels, drained

1/4 cup pitted kalamata olives, chopped

1 cup grated tasty cheese

2 cup plain flour

40 gram butter, melted

1/2 cup cold water

2 teaspoon white wine vinegar

1 tablespoon milk

1 tablespoon cumin seeds

lemon wedges, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

2.Place 2 eggs in a small saucepan; cover with cold water. Bring to the boil. Boil 7 minutes. Drain, then refresh under cold water. Peel eggs; chop. Combine egg, capsicum, corn, olives and tasty cheese.

3.Whisk remaining egg in a small bowl. Place flour in a large bowl; make a well at centre. Pour butter, cold water, whisked egg and vinegar into well. Using a fork, whisk until liquid is combined. Using a butter knife, cut the liquid into flour to form a soft dough. Turn out onto a lightly floured surface; knead gently to form a smooth dough. Roll out to a 45 x 35cm rectangle.

4.Using an 8cm round pastry cutter, cut dough into rounds. For each empanada, top a pastry round with 1 tablespoon of filling; fold over to enclose filling. Using a fork, press edges together to seal. Place on prepared tray. Brush tops with milk. Sprinkle with cumin seeds.

5.Bake 20-25 minutes, or until crisp and golden brown. Serve empanadas with lemon wedges.

You can use red kidney beans instead of olives, if preferred.
Note

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Ingredients

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