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Argentine Empanadas
  • Prep: 30 minutes
  • Cook: 15 minutes
  • Total time: 45 minutes
  • Recipe serves: 12

Ingredients

 
For the pastry:

  • 450g (1lb) plain flour
  • 1 teaspoon salt
  • 300ml (1/2 pint) warm water

For the filling:

  • 3-4 fresh chillies, de-seeded and finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons white cheese (such as crumbled feta)
  • A little milk or egg to bind

    Instructions

    1. Mix the flour with the salt and work in enough water to make a soft dough. Wrap in clingfilm and leave aside for 30 minutes to swell. Meanwhile, mix the filling ingredients together.
    2. When you're ready to fry, tear off small pieces of dough about the size of a walnut, then roll each piece into a little ball and flatten in the palm of your hand to make a small round disk - the thinner the better.
    3. Add a little of the stuffing in the middle of the disk, brush the edge with water and fold one half over the other to enclose the filling.
    4. Heat enough oil to submerge the pasties. One by one, slip them into the very hot oil and fry, turning once crisp and golden.
    5. Once cooked on both sides, transfer each pasty to a plate covered with kitchen roll and allow to cool a little while the oil is absorbed.
    6. Serve and enjoy!

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