Here’s something a little bit different to try. These Empanadas made a great afternoon snack / pre dinner nibble in my house!
½ cup marinated chargrilled capsicum, drained, chopped
125g corn kernels (defrost first if using frozen ones)
¼ cup pitted Kalamata olives, chopped (you can use kidney beans if you prefer)
1 cup grated tasty cheese
2 cups plain flour
40g butter, melted
2 teaspoons white wine vinegar
1 tablespoon milk
1 tablespoon cumin seeds
Lemon wedges, to serve
Preheat the oven to 180˚C. Line a baking tray with baking paper. Place two eggs in a small saucepan and cover with cold water. Bring to the boil. Boil the eggs for 7 minutes before draining them and refreshing under cold water. Peel the egg shells off and chop up the eggs.
Combine the egg, capsicum, corn, olives and cheese in a medium sized bowl. Whisk the remaining egg in a small bowl.
Place the flour in a large bowl and make a well in the centre. Pour the butter, ½ a cup of cold water, whisked egg and vinegar into the swell. Whisk together with the flour using a fork. Turn out onto a lightly floured surface and knead to form a smooth dough (check out our Pizza Making video to see how to do this). Roll out to form a 45 x 35 cm rectangle.
Using an 8cm round pastry cutter, cut the dough into circles. Top each pastry circle with a tablespoon of the filling. Fold the circle in half over the mixture, then use a fork to press the edges together. Place on the prepared baking tray.
Brush the tops of the empanadas with milk. Sprinkle the cumin seeds over the top. Bake for 20 - 25 minutes or until crisp and golden brown. Serve the empanadas with lemon wedges.
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