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“I've been collecting recipes since I was a teenager, this is a cut-out from one of teenage recipe books. Great little appetizers!”
READY IN:
22mins
YIELD:
16 empanadillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onion and salami in a medium frypan and stir over high heat for 3 mins or until onion is soft and salami is crisp.
  2. Stir tomato and pepper into pan and stir over medium heat for 2 minutes.
  3. Stir in puree, bring to the boil, then simmer, uncovered for about 15 mins, or until mixture is thick.
  4. Remove from heat and cool to room temperature.
  5. Using a 8cm round cutter, cut 16 rounds from pastry. Place 1 heaped teaspoon of mixture into the centre of each round and brush edges with egg.
  6. Fold the rounds in half and press the edges to gether to enclose the filling.
  7. Place on a lightly greased oven tray and brush with remaining egg.
  8. Bake at 190.C for approx 12 mins or until golden.

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