Simple Ham Empanadas

1. 1

   Preheat oven to hot 220C (425F). Line, or lightly grease, 2 baking trays.

2. 2

   Place the eggs in a small saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool in cold water for 5 minutes. Peel and chop.

3. 3

   Combine the egg, olives, ham and Cheddar in a large bowl.

4. 4

   Cut out five 10cm rounds from each pastry sheet (15 in total). Place 1 tablespoon of filling onto the centre of each circle. Fold the pastry over, to create a half-circle, and seal the edges.

5. 5

   Place the empanadas on the prepared trays about 2cms apart. Brush with the egg yolk and bake for 15 minutes, or until puffed and dark golden in colour.

6. 6

   You may need to swap the trays around at the 10 minute mark to cook evenly. If they start to brown too much loosely cover with foil. Serve hot.

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