Ingredients

675g (1½ lb) short crust pastry

2 x 125g cans of mackerel fillets in brine, drained & flaked

½ 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

Preparation

  1. Preheat the oven to Gas mark 6, 200ºC, 400ºF.
  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. On a lightly floured surface, roll out the pastry to ½cm 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. 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. Place the empanadas on a baking tray and brush with the glaze.
  6. Bake in the oven for 15-20 minutes until golden brown. Serve warm with watercress accompanied by mango or lime chutney.