Carlin Pea Empanadas

Method

1. To make the dough, whisk together the flour, baking powder and salt in a large bowl. Then rub in the butter between your fingers and thumbs until you have a sandy texture.
2. Make a well in the centre, add the egg and water and mix together until you have a shaggy dough. Use your hands to mould the dough together then tip out onto a clean work surface and knead for 10 minutes. The dough will be very short, but keep kneading, it will get easier to work with after its rested. Wrap the dough tightly in a clean tea towel and leave to rest in the fridge for 1-2 hours.
3. Whilst the dough is resting get on with your filling. Add your potato cubes to a pan of salted water, bring to the boil and simmer for 3 minutes before straining and placing in a mixing bowl. To the bowl add the cooked carlin peas, olives, butter, salt and water. Gently mash with a fork until you have broken up some of the carlin peas and mashed some of the potatoes.
4. Heat the olive oil to in small frying pan and add the onion. Cook for 5-7 minutes until soft, then add in the spices and continue to cook for another minute before adding into the bowl with the carlin pea mix. Mix together thoroughly and test for seasoning.
5. Preheat oven to 200C.
6. Remove the dough from the fridge and form into 10 equal sized balls roughly 50-55g. One at a time roll, fill and shape your empanadas, it's important to do it one at a time because wholegrain doughs dry out quickly. Roll out the ball of dough until its 2mm thick, the dough might crack around the edges - that's okay it's just the nature of the dough.
7. Wet the edges of the dough with water then place 2tbsp of filling (30-35g) into the centre top half of the dough, then fold the bottom of the circle up and over to meet the top, forming a semi-circle. Smooth the dough around and over the filling, then press to seal the edges together. To fully seal the empanada, I started at one edge of the seam, curling a small piece of dough over and pinching with my thumb, and repeating until I reached the other side of the semi-circle. But you could also use a fork to press it shut or pinch the dough like a pie crust - it's up to you, just make sure it's completely sealed.
8. Brush each empanada with beaten egg and place on a lined baking tray in the oven for 20-25 minutes until crispy.
9. These will keep in airtight container for 3-4 days. Best served warm with a chilli dipping sauce!