Mini goat’s cheese, jalapeno and sweetcorn empanadas

Mini goat’s cheese, jalapeno and sweetcorn empanadas

• 
  50 minutes
• 
  Makes 20-24
• 
  EASY

PER SERVING 105 kcals, protein 2.7g, carbs 8.8g, fat 6.6g, sat fat 3.4g, fibre 0.6g, salt 0.3g

Ingredients

Method

• rindless goat’s cheese 100g
• jalapenos from a jar, chopped to make 1 tbsp
• spring onions 4, finely chopped
• sweetcorn 170g tin, drained
• coriander chopped to make 2 tbsp
• egg 1, beaten to glaze
• DOUGH
• plain flour 200g
• baking powder 1/4 tsp
• salt 1/2 tsp
• butter 50g, chilled and diced
• egg 1 yolk
• white wine vinegar 1 tsp

• 1.To make the dough put the flour, baking powder and salt in a food processor. Add the butter and lard and pulse to crumbs. Add the yolk and vinegar, pulse, then add 4-5 tbsp ice-cold water until the dough comes together.
• 2.Wrap and chill for 30 minutes. Mix the filling ingredients and season. Heat the oven to 200C/fan 180C/gas 6. Roll out the dough on a floured surface and cut into rounds approx 8cm (use a cutter or glass).
• 3.Put a tsp of filling in the centre of each circle. Brush the edges with a tiny bit of egg then fold over and crimp (like a pasty).
• 4.Put on a non-stick baking sheet and brush with egg. Bake for 15-20 minutes until golden.