Empanadas are really Mexican made with a corn tortilla, but this is a much quicker version much more like a Spanish tapas dish.
250g Puff pastry
100g Chorizo sausage (cooked), finely chopped
100g Cheddar cheese, grated
1 Egg, beaten
1 tsp Paprika
Preparation and cooking
Roll out the puff pastry on a well floured surface until it is about 2-3 mm thick. Then use a 9-10cm round cutter to cut out as many pastry circles as you can (probably around 30-40). Combine the chorizo and cheese in a small bowl. Next, fill each pastry circle with 1 large tsp of the chorizo and cheese mixture, placing it in the centre of the circle. Lightly brush the edge of the circle with the beaten egg using a pastry brush, and close up the pastry to make a small pasty shape, pinching the edges to form a good seal. Don’t overload the empanadas with mixture, otherwise they will just open up whilst being cooked. Repeat for the rest of the pastry and chorizo mix – this quantity will make around 30-40 empanadas – and then chill in the fridge until ready to cook.
Preheat the oven to approx. 200°C. Before cooking, brush the empanadas with the beaten egg to glaze the pastry, and then sprinkle with paprika. Cook on a baking try in the middle of the oven for between 10-15 minutes, allowing the puff pastry to cook and puff up, and so that the empanadas are lightly browned. Transfer to a serving plate and eat whilst warm!