Empanadillas
Serves 4
600g pastry
400g lamb, chopped into little pieces or minced
50g bacon, chopped
½ onion, chopped
2 tbsp oil
½ tsp salt
½ tsp paprika
1 tbsp chives, chopped
1 egg
1 yolk
· Defrost pastry
· Heat oil and fry onions, then add bacon and lamb and continue frying for 5 more minutes.
· Add salt, paprika, chives and the egg.
· Roll pastry out (2-3mm thick)
· Cut pastry into squares and place meat mix on them. Fold them over and close edges by pressing a fork on them (they should now look like triangles).
· Place triangles on a cold, and clean (if not clean, then use a backing sheet), backing tray and set aside for 15 mins
· In the mean time pre-heat the oven, 200°C.
· Brush the yolk onto the triangles and back for 20-25 mins
Mimi’s Tip!: no rolling pin?? Just was an empty wine or beer bottle and use as a rolling pin!