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JAZZY EMPANADAS

 

 

Makes 8

500g pack puff pastry, thawed if frozen
125g (4oz) piece Spanish chorizo sausage
2 small Jazz apples
1 medium egg, beaten, and sieved, to glaze
15cm (6 inch) plate or bowl to use as a template

1 Divide the pastry in half. Roll out one piece on a lightly floured work surface to a strip about 50 x 18cm (20 x 7 inches). Cut out 3 rounds, using the plate as a guide and pile the trimmings up on top of each other. Roll out the other piece of pastry to the same size and cut out 3 more rounds. Pile the trimmings up with the others and roll out to a size large enough to be able to cut out another 2 rounds.
2 Cut the chorizo into 24 slices. Quarter and core the apples and cut each quarter, crosswise, into 8 slices.
3 Brush each pastry round at a time lightly with beaten egg. Arrange 8 slices of apple and 3 slices of chorizo on one half of the round then fold the other half over to enclose the filling. Press the edges together. Seal and decorate them with the prongs of a fork.
4 Put the pasties onto a large heavy baking sheet. Chill for 30 minutes if you have time, or at least while the oven heats up to Gas Mark 7 or 220°C.
5 Brush the pastries with beaten egg and make a small slit in each one, near the top. Bake for 15-20 minutes or until golden brown and puffed up.
Serve warm or cold. Eat them on the day they are made preferably.