Duck and olive empanadillas

Method

For the filling

In a heavy-based casserole pot gently cook the onion in the olive oil until soft. Add the garlic, carrot and celery, salt and pepper, and cook for about 10 minutes until soft and golden. Push the vegetables to the side, turn up the heat and add the duck legs. Brown the duck all over, season with salt and pepper and add the sherry, bay, tomato and zest. Turn the heat to low and cook with the lid on until the meat falls off the bone - about 90 minutes. There should be only a little liquid remaining. If the mixture is quite wet, reduce the liquid a little as this will seep through the pastry. The key is to keep the mixture moist but not wet. Allow to cool, check the seasoning and add the olives.

For the pastry

Combine all the ingredients in a bowl and mix with your hands. Bring the dough together and give a gentle knead. The dough will feel quite soft - if it is sticky, add a little more flour. Wrap the dough in plastic and refrigerate for 20 minutes before using.

To assemble

Preheat oven to 180C.

Take about 50g of pastry and using a little flour, roll into a circle 5mm thick.

Place a heaped tablespoon of mixture in the centre, brush the edge with egg-wash and fold over to enclose, pressing the ends together so you have formed a pie. Turn over onto a baking tray, brush with egg and repeat until finished.

Bake for 15 minutes or until golden brown. Serve warm.

Makes about 24