TUNA AND MANCHEGO CHEESE EMPANADILLAS
olive oil ½ small onion, chopped 2 garlic cloves 50g pine nuts 50 Peppadews 1T smoked Spanish paprika 100g pitted olives, chopped salt and milled black pepper 200g fresh tuna, cubed 100g Manchego cheese,
finely grated 1×400g ready-to-roll
puff pastry water 1 large egg, beaten
Preheat the oven to 200°C. Heat a little olive oil in a frying pan, and fry the onion and garlic until translucent. Add the pine nuts, Peppadews, paprika and olives, and cook over a low heat for about three minutes. Season to taste and leave to cool.
In a medium frying pan over high heat, sear the tuna cubes until just cooked, then set aside to cool. In a large bowl, combine the onion mixture with the tuna and Manchego 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 over to form a crescent shape, crimping the edges to seal. Brush each empanadilla with beaten egg and place on a greased baking sheet. Bake for 15 to 20 minutes, or until puffed and golden.
Note: Manchego cheese may be substituted with pecorino cheese.