Empanadas

Serves: 20

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Total Time: 50

Prep Time: 30

Cook Time: 20

• 500 gram(s) (1lb 2oz) puff pastry
• For the filling
• 1  potato, peeled and cut into
• 1cm (1/2in) cubes
• 1 tablespoon(s) sunflower oil
• 1 tablespoon(s) finely chopped onion
• 2 clove(s) garlic, crushed
• 100 gram(s) (3 1/2oz) frozen or fresh peas
• 2  plum tomatoes, finely chopped
• 2 teaspoon(s) sweet smoked paprika,
• plus extra for sprinkling
• 1 teaspoon(s) curry powder
• 2  eggs, lightly beaten
• Fennel seeds, to sprinkle

Method

1. Roll out the pastry on a lightly floured surface to a 1/2cm (1/4in) thickness, then cut out 10-12 circles, each approx 7cm (21/2in) in diameter. Place on a baking sheet, cover and chill until required.
2. Start to make the filling by placing the potato in a saucepan of boiling water for 3-4 minutes. Drain. Heat the oil in a large, non-stick frying pan. Once up to heat, add onions, garlic, peas, tomato, paprika, curry powder and potato. Stir and fry over a medium heat for 4-5 minutes. Season well and remove the pan from the heat.
3. Preheat the oven to 200°C/180°C fan/Gas 6. Line a large baking sheet with non-stick baking parchment. Lay the pastry rounds on a clean work surface and place small spoonfuls of the potato mixture on one half, leaving a border around the edge. Brush the border with beaten egg, then fold the pastry over to make a crescent shape. Press the edges with a fork to seal. Brush the completed pastry crescents with beaten egg, sprinkle with fennel seeds and paprika and place on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until puffed up and deliciously golden. Serve warm or at room temperature. Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent

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