Recipe home
Mini curried empanadas
Ingredients
500g pack of short crust pastry
1 egg, beaten
142ml pot natural yogurt
2 free-range chicken breasts, roughly chopped
1tbsp curry paste
1 clove garlic
3cm/1in piece ginger, grated
2 spring onions, finely sliced
20g pack coriander, chopped
1 tbsp lemon juice
You will need:
a baking tray and 10cm/5in round cutter
Perfect picnic pies – just as delicious cold
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Method
1 Preheat oven to gas mark 6/200˚C (190˚C in fan oven). Roll out pastry and use cutter to make circles. Place on baking tray and brush edges with beaten egg. In a bowl combine 3tbsp yogurt with all other ingredients and season.
2 Place a heaped tbsp of mixture in centre of each pastry circle with 1tsp of yogurt on top. Fold over to form a half-moon shape. Brush with more beaten egg and seal. Cook for 20-25 mins, till golden.
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