Empanadas

Method

Makes 4-6 empanadas depending on size

The Filling

1. Heat a little oil in a frying pan and add the pork mince. Cook the pork until it starts to brown approximately 6-8 minutes.
2. Chop the mint, spring onions, chilli and grate your garlic clove.
3. Add you cumin, cinnamon and paprika spices along with the chilli and garlic. Cook for one minute.
4. Add the spring onions and mint, mix well and cook for another minute.
5. Squeeze in the lime juice, season with salt and pepper stir in and then remove from the heat and leave to cool.

The Pastry

1. Add the flour, butter and 1 tsp of salt to a food processor and blitz.
2. Add the egg and gradually add water until a dough is formed.
3. Remove your dough and knead until smooth, wrap in cling film and set aside for 15 minutes.

Build and cook your empanada

1. Heat your oven to 200°C
2. Roll out the pastry to approximately 3mm thick.
3. Cut the pastry into circles depending on the size you wish the empanada to be, a small plate or pastry cutter can be used to help.
4. Place a spoonful of the pork mixture in the middle and brush the edge with water.
5. Fold over the pastry in half and crimp the edge.
6. Brush the pastry with milk and sprinkle with sesame seeds.
7. Cook the empanadas in the oven for 20-25 mins.