Spicy duck empanadas

Method

1. For the duck empanadas: preheat the oven to 190C/gas5.

2. Roll out the pastry on a floured surface and cut out 8 x 10-12cm diameter circles.

3. Mix all the filling ingredients (except the beaten egg) together and season with sea salt and black pepper.

4. Divide the filling between each circle; brush the outside edges with beaten egg and fold over to form a semicircle, crimping the edges with a fork to seal. Brush with remaining egg and place on a baking tray.

5. Cook in the oven for about 15 minutes or until golden.

6. For the salsa:, combine all the ingredients in a bowl.

7. To serve: serve the empanadas with the salsa.

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Ingredients

For the duck empanada filling

1xbatch orange zest and cumin shortcrust pastry
3x duck legs, meat removed and minced, or about 600g minced duck
4 Shallots, finely chopped
2 garlic cloves, finely chopped
large pinch each ground ginger, cinnamon, freshly grated nutmeg, paprika and ground coriander
1 red chilli, seeds removed, finely chopped
1 small bunch Coriander, finely chopped
1 small carrot, finely grated
100g pine nuts, toasted
8 tbsp Pomegranate molasses
1/2 Granny Smith apple, peeled, cored and finely grated
6 Dates, pitted and finely chopped, optional
1 egg, beaten, to glaze

For the salsa

200g cherry tomatoes, chopped
seeds of 1/2 pomegranate
handful chopped mint leaves
splash Olive oil
splash red wine vinegar

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