Lamb and chorizo empanadillas

Step 1

Preheat oven to moderately hot 200°C (180°C fan-forced).

Step 2

Sift flour into large bowl, add oil, juice and just enough milk to make a soft dough.

Step 3

Knead dough on floured surface until smooth. Cover with plastic wrap, stand 10 minutes.

Step 4

Divide dough in half, roll each half between sheets of baking paper until 2mm thick, cut each half into twelve 8.5cm rounds.

Step 5

Filling Heat oil in medium frying pan, cook onion and garlic, stirring, until onion is soft.

Step 6

Add lamb, cook, stirring, until browned well. Add remaining ingredients, simmer, uncovered, about 5 minutes or until thickened slightly, cool.

Step 7

Place rounded teaspoons of Filling in centre of each round, fold over,

Step 8

Pinch edges firmly together to seal. Place empanadillas on oiled oven trays, brush with egg. Bake, uncovered, in moderately hot oven about 15 minutes or until browned.