TUNA AND MANCHEGO CHEESE EMPANADILLAS
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.