Makes 20 / prep time – 20 minutes
Preheat the oven to 180°C and bake for about 20 minutes.
First mix all the pastry ingredients together into a smooth dough.
Wrap in clingfilm and leave to rest. Don’t refrigerate.
Meanwhile fry the onion and chorizo in a little olive oil until soft.
Blanch the peas and add to the pan with the roast peppers and brown crab meat.
Cook for a couple of minutes and mix in the white meat and coriander.
The brown crab meat can be fairly wet. If the mix is too wet, add a few breadcrumbs.
To make the empanadas, roll out a lump of pastry the size of a small sausage into a disc about 12cm across.
Cut into a circle with an inverted BFS soup container.
Place a tablespoon of filling in the middle, fold over and seal with a fork.
Transfer to a baking tray.
Repeat until they’re all done, brush with a mix of egg white and milk.