Empanadas (spanish turnovers)

Name: Empanadas (spanish turnovers)
Cook time: 1 h
Yield: about 15
Cuisine: Spanish
Ingredients: 2 eggs; 40 g (1¼ oz) stuffed green olives, chopped; 95 g (3 oz) ham, finely chopped; 1/4 cup (30 g/1 oz) grated Cheddar; 3 sheets ready-rolled puff pastry, thawed; 1 egg yolk, lightly beaten

October 2, 2012

easyTime:30 mins - 1 hourMakes:about 15

A recipe from the Good Food collection.

Ingredients

2 eggs
40 g (1¼ oz) stuffed green olives, chopped
95 g (3 oz) ham, finely chopped
1/4 cup (30 g/1 oz) grated Cheddar
3 sheets ready-rolled puff pastry, thawed
1 egg yolk, lightly beaten

Method

Step 1
Place the eggs in a small saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool for 5 minutes in cold water. Peel and chop.
Step 2
Preheat the oven to hot 220°C (425°F/Gas 7). Lightly grease two baking trays. Combine the egg, olives, ham and Cheddar in a large bowl.
Step 3
Cut about five 10 cm (4 inch) rounds from each pastry sheet. Spoon a tablespoon of the filling into the centre of each round, fold the pastry over and crimp the edges to seal.
Step 4
Place the pastries on the trays, about 2 cm (¾ inch) apart. Brush with the egg yolk and bake in the centre or top half of the oven for 15 minutes, or until well browned and puffed. Swap the trays around after 10 minutes and cover loosely with foil if the empanadas start to brown too much. Serve hot.

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