Spanish Empanadas

Name: Spanish Empanadas
Ingredients: 3 None eggs, at room temperature, 1 whisked; 3 oz marinated char-grilled pepper, drained, chopped; 3/4 cup canned corn, drained; 2 oz pitted black olives, chopped; 3 oz cheese, grated; 2 1/4 cups all-purpose flour; 3 tbsp butter, melted; 2 tsp white wine vinegar; 1 tbsp milk; 1 tbsp cumin seeds; None None lemon wedges, to serve

11 ingredients

2 steps

Ingredients

3 None eggs, at room temperature, 1 whisked
3 oz marinated char-grilled pepper, drained, chopped
3/4 cup canned corn, drained
2 oz pitted black olives, chopped
3 oz cheese, grated
2 1/4 cups all-purpose flour
3 tbsp butter, melted
2 tsp white wine vinegar
1 tbsp milk
1 tbsp cumin seeds
None None lemon wedges, to serve

Directions

1

Preheat oven to 350°F. Line a baking tray with parchment paper. Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil then remove from heat and let sit in hot water for 12 mins. Drain then rinse under cold water. Peel and chop. Combine with peppers, corn, olives and cheese.
2

Place flour in a large bowl then make a well in the center. Add butter, 1/2 cup cold water, whisked egg and vinegar then mix until combined and forms a soft dough. Knead until smooth then roll into a 13 x 18 inch rectangle. Cut into 3 inch discs then place 1 tbsp filling in the center of each disc. Fold over to enclose filling and seal edges with a fork. Place on prepared tray then brush tops with milk and sprinkle with cumin seeds. Bake for 20-25 mins, or until crisp and golden brown. Serve with lemon wedges.