Pecan and cream pies

Step 1

To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up.

Step 2

To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside.

Step 3

Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour.

Step 4

Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot.