TUNA AND MANCHEGO CHEESE EM­PANADIL­LAS

Friday - - Food -

Prep time 10 mins Bak­ing time 15-20 mins Makes 20

½ small onion, chopped 2 gar­lic cloves Olive oil, for fry­ing 50g pine nuts 50g Pep­padews (sweet pi­quanté pep­pers), chopped 1 tsp pa­prika 100g pit­ted olives, chopped 200g fresh tuna, cubed 100g Manchego cheese, finely grated 400g roll puff pas­try Water 1 egg, beaten Pre­heat the oven to 200°C. Fry the onions and gar­lic in the olive oil un­til translu­cent. Add pine nuts, Pep­padews, pa­prika and olives and cook over a low heat for about 3 min­utes. Sea­son with salt and pep­per and leave to cool. Sear the tuna cubes in olive oil then fry un­til just cooked. Set aside to cool. In a large bowl, com­bine the Pep­padew mix­ture with the tuna and cheese. Roll out the puff pas­try and, us­ing an 8cm cookie cut­ter, cut into cir­cles. Place a ta­ble­spoon of the fill­ing in the cen­tre of each pas­try round. Brush the edges with water and fold the pas­try disc over to form a cres­cent. Crimp the edges to seal. Brush each em­panadilla with egg and place on a greased bak­ing sheet. Bake for 15-20 min­utes or un­til puffed and golden.

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