Spiced Mackerel Empanadas

• 675g (11/2 lb) short crust pastry
• 2 x 125g cans of mackerel fillets in brine, drained & flaked
• 1/2 bunch spring onions, washed & finely chopped
• 420g can borlotti beans, drained and rinsed
• Grated zest & juice of one lime
• 1 tablespoon madras curry paste
• 1 egg
• 1 egg yolk
• Pinch of salt
• Pinch of sugar
• Freshly ground black pepper

1. 1. Preheat the oven to Gas mark 6, 200u0b0C, 400u0b0F.
2. 2. In a bowl, combine the mackerel fillets with the spring onions, borlotti beans, lime juice and zest, and curry paste. Season with black pepper.
3. 3. On a lightly floured surface, roll out the pastry to 1/2cm thick. Using a 15cm (6") saucer cut out ten rounds. Whisk together the egg, egg yolk, salt and sugar for the glaze and set to one side.
4. 4. To make each empanada, place a dessertspoon of the fish mixture on one half of each pastry round. Dampen the edges of the pastry with water and fold over to form a turnover, sealing the edges together. Gently bend each filled pastry to form a crescent shape.
5. 5. Place the empanadas on a baking tray and brush with the glaze.
6. 6. Bake in the oven for 15-20 minutes until golden brown. Serve warm with watercress accompanied by mango or lime chutney.

short crust pastry, spring onions, borlotti beans, lime, curry, egg, egg yolk, salt, sugar, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/spiced-mackerel-empanadas-50180070 (may not work)