Empanada Shoreditch

Method

1. First, make the pastry. Sift the flour, icing sugar and baking powder into a bowl and add 1/2 teaspoon of salt. Rub in the butter until the mixture resembles fine breadcrumbs, then gradually incorporate 250ml of water until you have a stiff dough. (You can do this in a food processor or stand mixer, if you prefer.) Tip out the dough onto a lightly floured surface and knead gently until smooth, then wrap the dough in clingfilm and allow to rest in the fridge for at least 1 hour.
2. Meanwhile, make the filling. Put the potato in a saucepan and cover with water. Salt the water, then bring to the boil over a high heat. Reduce the heat to low and simmer for about 4–5 minutes until the potatoes are tender. Drain and set aside.
3. Heat the olive oil in a large frying pan over a low heat. Add the onion and sauté for about 10 minutes until the onione is starting to soften, then add the Swiss chard stems. Cook for a further 3–4 minutes, then add the shredded Swiss chard leaves, the spring onion, chilli and cooked potato. Sprinkle in the cumin and season with salt and pepper. Set aside to cool.
4. Preheat the oven to 180°C. Remove the pastry from the fridge and divide it into 16 equal pieces. On a lightly floured surface, roll each piece into a round of about 12cm in diameter. Place a large spoonful (about 50g) of the potato mixture in the centre of 8 rounds, then brush the exposed edges with egg wash and place another pastry round on top. Mould the top layer of pastry around the filling, then crimp the edges. Brush with more egg wash. Bake the empanadas in the oven for about 25 minutes until golden brown. Dust with icing sugar before serving hot or cold.