MASALA EMPANADAS

Instructions

1. Preheat the oven to gas 220°C
2. Heat a little oil in a saucepan on medium heat, add the onions and cook until they soften
3. Add the ginger and garlic and cook for another minute, to this add the cumin, coriander and turmeric
4. Add the carrots and potatoes and mix until everything is coated in the spices, add the salt to taste
5. Cover and cook on a low heat for about 20 minutes until the vegetables are softened
6. Add the leftover meat and coriander, mix well, remove from the heat and allow to cool
7. Roll the pastry out flat and using a 9cm round pastry cutter, or a small bowl/ plate cut out 24 discs of pastry
8. Put 1.5 tbsp of filling on 1 half of the pastry circle then brush the edge with egg and fold over, use a fork to seal and crimp the edges
9. Place them on a baking tray and brush the tops with egg
10. Bake for about 15 minutes, or until golden and cooked through
11. Enjoy with leftover cranberry sauce or dipped into gravy!