Turkey, Sage And Chestnut Empanadillas

01Method

1. 1

   Dust a clean work surface with flour and roll the puff pastry out to about 3 mm thickness.

2. 2

   Using a round cutter, stamp out discs roughly 12 cm in diameter. Transfer them to a floured tray, then re-roll the offcuts to the same thickness and cut out more discs until you have 12 in total. Refrigerate while you prepare the filling.

3. 3

   Finely chop the turkey and combine with the chestnuts, sage and a splash of gravy to bind everything together. Season with salt, pepper and a dash of red wine vinegar.

4. 4

   Take the pastry discs from the fridge and spoon a heaped teaspoon of filling onto the centre of each, leaving a 2 cm border clear. Brush egg wash around one half of the border, then fold the opposite side over the filling to meet the egg-washed edge.

5. 5

   Press the edges firmly together to seal completely with no gaps, forming a half-moon shape. Handle the pastry as little as possible to keep it cold and firm. Preheat the oven to 180°C.

6. 6

   Arrange the empanadillas on a floured non-stick baking tray and bake for 15–20 minutes until golden and the filling is piping hot throughout. Serve immediately.