- 2 tbsp any oil
- 4 cloves garlic, crushed
- ½ medium fresh red chilli, chopped very finely
- 250g British turkey breast mince
- Approx 100ml stock
- 20g very soft butter
- 30g plain flour
- Salt and pepper, to taste
- Juice of 1 large lime
- 2-3 tbsp mayonnaise
- 500g block puff pastry
- 1 egg, beaten
- 100g firm goat’s cheese
Heat the oil in a frying pan and add the garlic and chilli. Fry until it softens and takes on a little colour. Add the mince and cook for 10 minutes, breaking it up with a wooden spoon.
Add enough of the stock to moisten the mince, then boil (you may get a little more moisture out of the mince)
Mix the butter and flour together, then stir into the boiling mince, so it thickens rapidly. Remove from the heat and season with salt. Chill well in the fridge.
When ready to cook the empanadas, remove the mince mix from the fridge. Add a little lime juice and the mayo and stir well. The paste should be nice and thick. Season well with salt and pepper.
Preheat the oven to 200°C/gas 6. On a floured board, roll out the puff pastry to about ¼ cm thick. Cut out 10cm circles, roughly. You can re-roll any leftover pastry. Brush the pastry edge with the beaten egg then place the turkey mix onto half of the circle. Dot with a little goat’s cheese, roll over and seal well. Decorate the edge with a fork and place on a baking tray. Bake for 20 minutes or until well browned and cooked through. Serve warm but not piping hot.
Copyright Phil Vickery