Recipe Raphaella Frame-Tolmie Photographs Graeme Borchers
- Olive oil
- ½ small onion, chopped
- 2 garlic cloves
- 50g pine nuts
- 50 Peppadews
- 1t Spanish paprika
- 100g pitted olives, chopped
- Salt and pepper
- 200g fresh tuna, cubed
- 100g Manchego cheese, finely grated*
- 1x400g roll puff pastry
- 1 egg, beaten
Heat a little olive oil in a frying pan, and fry the onions and garlic until translucent. Add the pine nuts, Peppadews, paprika and olives, and cook over a low heat for about three minutes. Season to taste and leave to cool.
In a medium frying pan over high heat, sear the tuna cubes until just cooked. Set aside to cool. In a large bowl, combine the onion mixture with the tuna and Manchego cheese.
Preheat the oven to 200°C. Roll out the puff pastry and, using an 8cm cookie cutter, cut into circles. Place a tablespoon of the filling in the centre of each pastry round. Brush the edges with water and fold the pastry over to form a crescent shape. Crimp the edges to seal. Brush each empanadilla with beaten egg and place on a greased baking sheet. Bake for 15 to 20 minutes or until puffed and golden.
*Manchego cheese may be substituted with pecorino cheese.
This recipe was originally featured in the May 2010 issue of House and Leisure.