Raphaella Frame-tolmie

House and Leisure Food - - HK FOOD -


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

Makes 20

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.

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