Mini Empanadas

Methods

• Preheat oven to 180º C. Line a baking tray with butter paper.
• To make the dough, take flour in a mixing bowl, add salt and butter and rub with your fingertips till the mixture resembles breadcrumbs. Add egg and sufficient water and knead into a dough.
• Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till fragrant. Add cottage cheese, capsicum, raisins, tomato sauce, black pepper powder and salt and cook for 2-3 minutes.
• Divide the dough into equal balls and roll each ball into thin sheets. Place a small round cookie cutter over the sheets and cut out roundels.
• Place some cottage cheese mixture in the centre of half the roundels, cover each with the remaining roundels and press the edges to seal.
• Brush each empanada with egg wash and place them on the baking tray.
• Keep the tray in the preheated oven and bake for 20 minutes or till the empanadas turn golden.
• Bring the tray out of the oven, arrange the empanadas on a serving platter and serve hot with a bowl of sauce of your choice.