TASTY TAPAS

These small Spanish savoury snacks are ideal for entertaining, says Angela Day

CHICKEN EMPANADAS

Makes 20-30

FILLING 30ml olive oil 1 onion, finely diced 1 red and yellow pepper, finely diced 200g cherry tomatoes, halved 5ml dried oregano 10ml ground cumin 10ml smoked paprika 500g chicken breast fillets, finely diced salt and pepper 2 rolls ready-made or homemade shortcrust pastry 1 egg, beaten

CHIMICHURI SAUCE

125ml coriander leaves 125ml parsley leaves 5ml oregano 5ml chopped garlic 15ml smoked paprika 60ml red wine vinegar 125ml olive oil 5ml brown sugar salt and pepper

FILLING: Heat the oil in a large frying pan and fry the onion, peppers, tomatoes, oregano, cumin and paprika until softened, about 5 minutes.

Add the chicken and cook for 5 to 6 minutes, until the chicken is cooked. Season with salt and pepper. Set aside to cool. Roll out the pastry to 5mm thickness. Cut out rounds using a 10cm cookie cutter.

Place a spoonful of filling in the centre of each pastry round and brush the border with beaten egg.

Fold the pastry over to enclose the filling, making a half-moon shape, then press closed with a fork. Brush the top with beaten egg.

Repeat until the pastry and filling are finished.

Place on a baking sheet and bake at 180°C for 20 minutes, until golden.

Serve with chimichuri sauce.

SAUCE: Combine all the ingredients together in a food processor and blend well.