I've always wanted to give empanadas a go, the Spanish version of a Cornish pasty. Pastry is easier and less mucky made in a food processor. I chose the tried and true spinach, mushroom and cheese for my filling

Makes 8 large

1/2 tsp salt

170g cold butter, grated

1 egg

1/4 to 1/2 c cold water or milk

egg wash to glaze

Filling:

1 onion, finely chopped

300 g mushrooms, chopped

300 g spinach, chopped

3/4 c parmesan, grated

salt and pepper

In a food processor mix the flour and salt. Add the butter and pulse until breadcrumbs form. Add the egg and enough water/milk slowly until a dough clumps together.

Tip out onto a clean surface and bring dough together. Halve the dough, and shape each half into a disc. Wrap in cling film or a plastic bag and chill in fridge until firm. The dough can keep in the fridge for a couple of days or put in freezer for a later date.

Make the filling by sauteeing the onions in a fry pan on low heat for 10 minutes. Add the mushrooms and spinach, season and cook for about 10 minutes. Take off the heat and stir in parmesan. Season further if needed. Transfer to a bowl to cool.

Preheat oven to 200C. Line 2 baking trays with baking paper.

Roll out each dough to about 4 mm thick. Cut circles about 15 cm in diameter using an upturned bowl or saucer. Place filling onto half of each circle, fold over and pinch together. Press down with a fork along the edge. You can also curl and pinch the edge to make a scallop-style finish.

Brush each empanada with beaten egg and bake for 20 minutes until golden brown.