Ingredients

• 175g/6oz self-raising flour
• pinch salt
• 75g/3oz butter or margarine
• 500g Caerphilly or any white crumbly cheese
• 2 tsp ground paprika or cayenne pepper
• 2 tbsp fresh parsley, chives or coriander, chopped
• a little beaten egg or milk

Method

1. Preheat the oven to 200C/400F/Gas 6. To make the pastry, sift the flour and salt into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Add just enough cold water to bind the mixture to a dough. Cover and chill.
2. For the filling, place the cheese, paprika or cayenne and herbs in a bowl and mash with a fork until blended.
3. Roll out the pastry and use a saucer to cut out six rounds. Place one heaped tablespoon of the filling on one half of each pastry round, leaving a little space at the edge. Brush the edge with water, then fold over the pastry and press the edges with a fork to seal.
4. Brush each empanada with the beaten egg or milk, then place on a lightly greased baking sheet and bake for about 10 minutes until golden brown. Serve warm or cold.

Notes