- 250 g British turkey breast mince
- 2 tbsp vegetable oil
- 4 garlic cloves, crushed
- 0.5 medium fresh red chilli, chopped very finely
- 100 ml vegetable stock
- 20 g very soft butter
- 30 g plain flour
- salt and freshly ground black pepper, to taste
- juice of 1 large lime
- 2 tbsp mayonnaise
- 500 g block puff pastry
- 1 egg, beaten
- 100 g firm goat's cheese
- Heat the oil in a frying pan and add the garlic and chilli. Fry until it softens and takes on a little colour. Add the mince and cook for 10 minutes, breaking it up with a wooden spoon.
- Add enough of the stock to moisten the mince, then boil (you may get a little more moisture out of the mince)
- Mix the butter and flour, then stir into the boiling mince it thickens rapidly. Remove from the heat and season with salt. Chill well in the fridge.
- When ready to cook the empanadas, remove the mince mix from the fridge. Add a little lime juice and the mayo and stir well. The paste should be nice and thick. Season well with salt and pepper.
- Preheat the oven to 200C / Gas 6. On a floured board, roll out the puff pastry to about 0.25 cm thick. Cut out 10cm circles, roughly. You can re-roll any leftover pastry. Brush the pastry edge with the beaten egg, then place the turkey mix onto half the circle. Dot with a little goats cheese, roll over and seal well. Decorate the edge with a fork and place it on a baking tray.
- Bake for 20 minutes or until well browned and cooked through. Serve warm but not piping hot
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