World Cuisine

  • 2 tablespoons mayonnaise
  • 150 g (5 oz) Cheddar cheese, grated
  • 50 g (2 oz) feta cheese, crumbled
  • 1 green chilli, deseeded, if liked, and chopped
  • 125 g (4 oz) smoked ham, chopped
  • 500 g (1 lb) pack ready-made puff pastry
  • beaten egg, to glaze

Mix together the mayonnaise, cheeses, chilli and ham in a bowl.

Roll out the pastry on a lightly floured work surface until about 3 mm (⅛ inch) thick. Cut out 8–10 circles, approximately 12 cm (6 inches) in diameter, using a small plate. Place a spoonful of the mixture into the centre of each circle. Brush around the edges with some of the beaten egg, then fold the pastry over and use your fingers or a fork to crimp together the edges. Brush over the tops with the remaining beaten egg.

Transfer the empanadas to a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden and crisp. Serve warm.

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