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!