Spicy Empanadillas

Ingredients

• 1 onion, chopped
• 60 g spanish salami, chopped
• 1/2 cup tomato puree
• 2 sheets puff pastry
• 1 tomato, peeled & chopped
• 1/2 small red pepper, finely chopped
• 1 egg, lightly beaten

Directions

1. 1

   Combine onion and salami in a medium frypan and stir over high heat for 3 mins or until onion is soft and salami is crisp.

2. 2

   Stir tomato and pepper into pan and stir over medium heat for 2 minutes.

3. 3

   Stir in puree, bring to the boil, then simmer, uncovered for about 15 mins, or until mixture is thick.

4. 4

   Remove from heat and cool to room temperature.

5. 5

   Using a 8cm round cutter, cut 16 rounds from pastry. Place 1 heaped teaspoon of mixture into the centre of each round and brush edges with egg.

6. 6

   Fold the rounds in half and press the edges to gether to enclose the filling.

7. 7

   Place on a lightly greased oven tray and brush with remaining egg.

8. 8

   Bake at 190.C for approx 12 mins or until golden.