This is the Mexican version of the Cornish pastie, as such, it manages to combine exotic flavours with all the comfort of home. If you like spicy food increase the amount of chilli; if the converse is true, don't add the chilli, you will still enjoy this dish. The pastry probably makes this dish unsuitable for those on a low fat diet, but other than that this dish is very healthy. Empanados are ideal as a picnic snack, lunchtime treat, or served as a main course with a green salad. Either the filling or cooked empanado can be frozen. The following quantities serve two as a main course.

Ingredients

• 250g Minced lamb
• 2 Peppers, finely chopped
• 1 Chilli, finely chopped
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 100g Tomato puree
• 1 tsp Ground cinnamon
• 100g Flour
• 70g Butter
• Milk

Method

1. Dry fry the mince, chilli and onion, until the mince has browned.
2. Add the carrot and peppers to the mince, and fry for a further 5 minutes.
3. Add the tomato puree and cinnamon, and cook on a low heat for a further 10 – 15 minutes, or until the carrot has softened, if necessary add a little water to the mix to prevent it sticking to the base of the frying pan.
4. Rub the butter into the flour until the texture resembles breadcrumbs and add enough water to make a soft dough (about 1 – 2 tbsp).
5. Knead the dough and divide into two. Roll out each portion of dough into a circle to a thickness of 0.5 cm.
6. Divide the mince mixture between the two circles of pastry. Brush the edges of the pastry with a little milk and fold each circle over to produce two pasties. Crimp the pastry edge to seal the empanados.
7. Brush the top of each empanado with milk and place in an oven at 180 degrees C for 15 – 20 minutes, or until the pastry is crisp and golden.