1First mix all the pastry ingredients together into a smooth dough.
2Wrap in clingfilm and leave to rest. Don’t refrigerate.
3Meanwhile fry the onion and chorizo in a little olive oil until soft.
4Blanch the peas and add to the pan with the roast peppers and brown crab meat.
5Cook for a couple of minutes and mix in the white meat and coriander.
6The brown crab meat can be fairly wet. If the mix is too wet, add a few breadcrumbs.
7To make the empanadas, roll out a lump of pastry the size of a small sausage into a disc about 12cm across.
8Cut into a circle with an inverted BFS soup container.
9Place a tablespoon of filling in the middle, fold over and seal with a fork.
10Transfer to a baking tray.
11Repeat until they’re all done, brush with a mix of egg white and milk.