I first came across empanadas a few years ago from my friend Kush's Mum, Clara (thanks Clara!!). I've brought them out a few times since, sampling different fillings and sizes (chicken and blue cheese is a tasty inner, and mini bite size ones with bolognese filling are a winner for picnics, or birthday parties). But it's been a while. So, when I saw Rachel Khoo's posting yesterday, I thought YEAH, let's get amongst it. I had some sheets of pre-rolled flaky puff pastry in the freezer (which, frankly, was getting freezer burnt and desperately needed a reason to be moved on!), so here we go...
8 sheets pastry (feel free to make your own if you wish, good on you - Rachel Khoo has a recipe for that if you click on the link above)
350 g potato - I used agria, nice and firm when cooked
1 chorizo, cubed
2-3 pieces of middle bacon, cut into cm pieces
1 onion, diced
2 cloves garlic, finely diced
200 g cheese, cut into cm chunks (I used edam)
oil/butter for frying
- Par-boil your potato and saute the meats with the onion and garlic.
- Mix potato, meats etc and cheese with plenty of black pepper in a large bowl and sit aside, to allow it to cool.
- Pre-heat oven to 180 degrees (fan-bake, probably 200 degrees if not). Prepare baking sheet by either spraying with oil, using baking paper, or both.
- Beat egg and milk together in small bowl.
- Cut out 21 cm circles from your pastry sheets (quite a lot gets wasted, you can roll these pieces back out if you want). I used a cereal bowl, which was roughly the size circle I wanted).
- Place as much of the filling onto the circles as you can - this won't be as much as you think - making sure you can fold them in half and press closed. Brush half the circle's edge with egg wash, fold over and press closed around that edge.
- Pierce some holes in the tops, brush tops with egg and sprinkle with some dried herbs or salt/pepper.
- Bake for about 30 minutes, until golden brown.
NB: Next time I make them I'll also add a dollop or two of relish inside them.