Mini Empanadas

Well Friday evening I was driving home after dropping Dylan off and decided I'd quite like to try my hand at making Empanada's. I'd had these in Barcelona once in with some Tapas but only got to try one. 

A slight detour, ok quite a big one to Sainsbury's to buy all I'd needed, and these are the ones I came up with, I'm not sure if they are real Empanada but I've got to say it was worth the detour and has given me the urge to try all sorts of flavour combinations, I'll keep you posted of any new ones I come up with.

Chicken and mango chutney (makes about 10)
1 chicken breast chopped really small
2 tsbp olive oil
1 spring onion sliced into slivers
1-2 tsp mango chutney
shortcrust pastry (either a pkt of all butter ready rolled) or make some up and roll (350g)

1. In a frying pan gently fry the chicken and spring onion until just golden

2. Add 1-2 tsp mango chutney, leave to cool

3. Cut out 10-12, 3inch circles using a large cutter

4. Spoon a teaspoon of the mix into one half of each circle

5.Brush round the empty half of the pastry circles with some water and fold over the chicken filling, crimp like a cornish pasty. Brush wit a little egg wash

6. Place on a baking tray and cook at 210 for about 15-18 minutes

Minced beef, onion and horseradish
100g mince steak
1/4 of a chopped onion 
1-2 tsp of creamy horseradish

shortcrust pastry (either a pkt of all butter ready rolled) or make some up and roll (350g)

1. Put the onion, beef and horseradish in a food processor and pulse until well combined

2. Cut out 10-12, 3inch circles using a large cutter

3. Spoon a teaspoon of the mix into one half of each circle

4.Brush round the empty half of the pastry circles with some water and fold over the beef filling, crimp like a cornish pasty. Brush with a little egg wash

5. Place on a baking tray and cook at 210 for about 20-22 minutes

Steak, cheese and red pepper 
1 piece of nice steak (I used a small piece of fillet)
3 tbsp gruyere cheese grated
1 piece of roasted red pepper (from a jar or the chiller cabinet) 

shortcrust pastry (either a pkt of all butter ready rolled) or make some up and roll (350g)

1. Chop the steak and pepper into tiny pieces

2. Flash fry in a little oil then leave to cool, then stir in the grated cheese

3. Cut out 10-12, 3inch circles using a large cutter

4. Spoon a teaspoon of the mix into one half of each circle

5.Brush round the empty half of the pastry circles with some water and fold over the beef filling, crimp like a cornish pasty. Brush with a little egg wash

6. Place on a baking tray and cook at 210 for about 13-18 minutes