Empanadas

Spicy pork mince pies make a great light lunch, supper or even lunchbox snack! The carrot sweetens the filling, although you could use beetroot instead.

MAKES 12 For the pastry:

✱ 450g (1lb) plain flour

✱ 125g (4oz) butter, at room temperature

✱ 1 large free-range egg, beaten

For the FILLING:

✱ 1tbsp olive oil

✱ 1 onion, finely chopped

1 Make blitz the pastry: flour, butter and 1tsp salt in a processor. Add the egg and enough water to pulse to a dough. Knead until smooth. Cover with clingfilm and set aside for 15 mins to rest.

2 Heat the oil in a

large frying pan and cook the onion and garlic for 5 mins until softened. Add the spices, cook for another min, then add the pork mince and cook for 5-8 mins until crispy

and cooked through. Set aside to cool.

3 Preheat the oven

to 200C/Gas 6. Roll out pastry to 3mm or less than ¼in thick, then cut 12 x 12cm-diameter circles with a pastry cutter or side plate.

4 carrot, In mix a chopped large the grated bowl, eggs and mint into the mince mixture. Place 2-3 large tbsp of the mixture into the centre of a pastry disc, brush the edges with a little water, then fold and crimp to seal. Place on a baking tray and repeat with the remaining discs. Brush empanadas with a little milk and top with sesame seeds. Bake for 20-25 mins until golden brown and cooked through. Remove from the oven and serve with lemon wedges and mayonnaise.

PER EMPANADA: 308 cals, 15g fat, 7g sat fat,

31g carbs

✱ 2 garlic cloves, finely crushed ✱ 1tsp ground cumin ✱ 1tsp ground cinnamon ✱ 1tsp paprika ✱ 1tsp chilli flakes ✱ pinch nutmeg ✱ 250g (9oz) pork mince ✱ 2 medium or 1 large carrot, peeled and grated ✱ 2 large hard-boiled eggs, roughly chopped ✱...