Spicy Empanadillas

Directions

1. 1
   Combine onion and salami in a medium frypan and stir over high heat for 3 mins or until onion is soft and salami is crisp.
2. 2
   Stir tomato and pepper into pan and stir over medium heat for 2 minutes.
3. 3
   Stir in puree, bring to the boil, then simmer, uncovered for about 15 mins, or until mixture is thick.
4. 4
   Remove from heat and cool to room temperature.
5. 5
   Using a 8cm round cutter, cut 16 rounds from pastry.
6. 6
   Place 1 heaped teaspoon of mixture into the centre of each round and brush edges with egg.
7. 7
   Fold the rounds in half and press the edges to gether to enclose the filling.
8. 8
   Place on a lightly greased oven tray and brush with remaining egg.
9. 9
   Bake at 190.C for approx 12 mins or until golden.