These handheld empanadas, inspired by the flavours of Spain, are the perfect accompaniment to a summer picnic – with a lovely sharpness brought from the Manchego filling.
Recipe by Alex Everett, Ashdown Manna Cookery School.
Makes 12 empanadas
INGREDIENTS
For the pastry
170g plain flour
115g lightly salted butter, cut into small cubes
1 egg, 1 yolk to seal
For the filling
15g fresh basil
35g pitted green olives
50g Manchego cheese, grated
1 egg yolk
Freshly ground black pepper
Garlic aioli
3 garlic cloves, crushed
2 egg yolks
1 tbsp Dijon mustard
300ml sunflower oil
METHOD
Place the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add one egg and mix until it comes together into a dough. Lightly knead, wrap, and chill in the fridge for 30 minutes.
Finely chop the basil and olives in a food processor. Transfer to a bowl and mix with the grated cheese, egg yolk and a generous grind of black pepper.
Preheat the oven to 190°C (170°C fan) and grease a baking tray.
Roll out the chilled pastry dough on a lightly floured surface and cut into rounds using an 8–9cm cutter (or a small upturned bowl).
Mix a little egg yolk with 1 teaspoon of water and brush around the edges of each pastry round. Spoon a small amount of filling into the centre, fold the pastry over, and press the edges firmly together. Crimp the edges with your fingertips or a fork.
Place the empanadas on the prepared tray, brush the tops with the rest of the egg glaze, and sprinkle lightly with sea salt. Bake for 20 minutes, or until golden and crisp.
To make the garlic aioli, place the garlic, egg yolks and mustard in a food processor or blender and blend into a paste.
With the motor running, very slowly drizzle in the sunflower oil until the mixture thickens into a smooth, mayonnaise-like sauce.
Chill until ready to serve. Keeps in the fridge for up to 2 days.
