Spiced lamb empanadas with tomato chutney & basil mayo

I don’t think there’s anything more satisfying than a hot, freshly made empanada — travelling through Spain, I had one in my hands most days. A classic tapas dish, empanadas also make a great bar snack with a glass of Spanish white wine such as albariño. Instead of lamb, you can use beef, pork or even chicken in these empanadas.

Makes 10 empanadas

4 sheets puff pastry

plain (all-purpose) flour, for dusting

1 free-range egg, lightly beaten

Green tomato chutney (here), to serve

LAMB FILLING

olive oil, for pan-frying

2 French shallots, finely diced

2 teaspoons ras el hanout (a North African spice blend, from spice shops and good food stores)

2 teaspoons oregano leaves

200 g (7 oz) minced (ground) lamb

1 free-range egg, lightly beaten

3 tablespoons pouring (single) cream

BASIL MAYONNAISE

200 g (7 oz) whole-egg mayonnaise

12 basil leaves, thinly sliced

FOR THE LAMB FILLING Heat a splash of olive oil in a frying pan over medium heat. Add the shallot and cook for 3–4 minutes. Add the ras el hanout and oregano and cook for another 30 seconds. Transfer to a bowl and leave to cool.

Add the lamb, egg and cream to the bowl. Mix through and season with salt and pepper.

FOR THE EMPANADAS Lay the pastry sheets on a floured bench. Cut 10 rounds out of each sheet, using a coffee mug or sturdy glass. Brush the pastry rounds with some of the beaten egg.

Spoon 1 tablespoon of the lamb filling onto each round and fold the pastry over to make a half-moon shape. Squeeze the pastry edges together with your fingers to seal them.

FOR THE BASIL MAYONNAISE Just before serving, combine the mayonnaise and basil in a bowl.

TO SERVE Preheat the oven to 180ºC (350ºF).

Place the empanadas on a baking tray and brush each with the remaining beaten egg. Bake for 20–25 minutes, or until golden brown.

Rest the empanadas for 5 minutes, then serve with tomato chutney and the basil mayonnaise.