Spicy Empanadillas

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 onion, chopped
• 60 g spanish salami, chopped
• 1/2 cup tomato puree
• 2 sheets puff pastry
• 1 tomato, peeled & chopped
• 1/2 small red pepper, finely chopped
• 1 egg, lightly beaten

Recipe

• 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 stir tomato and pepper into pan and stir over medium heat for 2 minutes.
• 3 stir in puree, bring to the boil, then simmer, uncovered for about 15 mins, or until mixture is thick.
• 4 remove from heat and cool to room temperature.
• 5 using a 8cm round cutter, cut 16 rounds from pastry. place 1 heaped teaspoon of mixture into the centre of each round and brush edges with egg.
• 6 fold the rounds in half and press the edges to gether to enclose the filling.
• 7 place on a lightly greased oven tray and brush with remaining egg.
• 8 bake at 190.c for approx 12 mins or until golden.