Cheese Empanadas

Recipe:

Mix the flour, a big pinch of salt, and baking powder in a food processor or bowl.

Add the pieces of butter and pulse until the mixture resembles fine breadcrumbs. If using a bowl, rub the mixture with the tips of your fingers to achieve the same result.

Add 75ml of cold water and mix to form a soft dough. Remove from the bowl and knead on a lightly floured surface until smooth and elastic. Cover in a bowl and allow to rest for at least 30 minutes before rolling.

Mix the cheese and onion together in a small bowl.

Roll out the dough approximately 3mm thick and cut out 4 discs approximately 15cm across. You can reroll the trim to form another disc if required. Divide the filling between the discs, spooning it onto the centre of each.

Run a wet finger or pastry brush around the edge of the pastry disc and fold into a semi-circle shape, then press a fork along the edges to seal shut.
Chill the empanadas for at least 30 minutes before frying.

Either deep fry in hot oil at 180°C, or you can shallow fry in about 3cm of hot oil until crisp and pale golden – about 1½ –2 minutes each side should do – enough for the pastry to cook and the cheese to melt.

Drain on kitchen roll, add a big pinch of flaky salt and serve right away with napkins.