food, Recipes

Brie and mango empanadas


For the empanada dough 180g unsalted butter 360g plain flour Large pinch of salt 1 large free ranged egg, lightly beaten For the filling 1 fresh mango, diced Pinch of cracked black pepper Pinch of salt 55g diced red onion 5g diced red chilli (or to taste) 15g finely chopped coriander 100g brie cheese, diced 50g Cheddar cheese, grated 60 g Red Leicester cheese, grated For the sweet chilli salsa 125ml sweet chilli sauce 35g diced red pepper 35g diced yellow pepper 1tbsp coriander finely chopped 1tbsp fresh lime juice 35g diced red onion 50g sweet corn kernels


Heat the oven to 180C/Gas 4. For the dough Melt the butter set aside to cool. Mix the flour and salt in a large mixing bowl. Gradually pour in the butter and egg. Mix ingredients, adding 3-5 tablespoons of water gradually, until a soft dough is produced. Turn out the dough onto a clean work surface and knead gently for a few minutes, until smooth. Place the dough back into the large mixing bowl, cover and place in the fridge whilst preparing the empanada filling. For the filling Ensuring the brie is very cold before dicing, fold all of the ingredients in the mixture together. Sprinkle the work surface with a little flour to avoid the dough sticking and roll the dough out to a thickness of approximately 4mm. Use a 12cm cutter or small bowl to cut out 12 circles. Place a generous tablespoon of the empanada mix in the centre of each circle of dough, leaving a large gap around the edges. Brush the edges with a small amount of water until moist and fold over one half of the circle to make a half moon parcel. Close the edges together securely and crease or crimp the edges with a fork. Place the empanadas onto a lightly greased baking tray and brush on the beaten egg. Bake for 15-20 minutes until golden brown. For the salsa Mix together all the ingredients together and refrigerate until required. Serve in a small bowl on the side for dunking. Serve and enjoy!