recipes
Brie cheese, sun-dried tomato and olive empanadillas
Ingredients
- 85g brie cheese
- 85g black olives
- 85g sun-dried tomatoes
- flour for dusting
- 500g puff pastry
- 1 beaten egg
- Sesame seeds
Method
Cut the cheese into small dice. Chop the olives and sun-dried tomatoes and mix with the brie cheese. On a lightly floured work surface, thinly roll out the puff pastry. Cut 8cm rounds with a cutter. Put some prepared filling in the centre. Dampen the edges with a little water and bring the sides together, pinch with your fingers or fork to seal them. Make a small slit with a sharp knife in the top of each pastry. Brush with a little beaten egg, sprinkle with sesame seeds and bake in preheated oven at 200⁰c for 10-15 minutes or until golden.
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