Spanish Empanadas

Ingredients

• 450 g puff pastry (frozen)
• 6 tomatoes
• 1 Garlic clove
• 1 onion
• 100 g diced bacon
• 400 g green peas (frozen)
• Salt
• pepper (from grinder)
• flour (for work surface)
• 1 egg (separated)
• 2 tsp milk
• 3 tbsp cumin seeds

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side.

2. 2.

   Preheat the oven to 200°C with upper and lower heat.

3. 3.

   For the filling, simmer the tomatoes, cool them, peel, quarter, seed, and dice. Peel and finely chop the garlic and onion. In a hot pan without oil, cook the bacon until crisp; add the onion and garlic and sauté until translucent. Add the thawed peas and tomatoes, season with salt and pepper, and simmer over medium heat for 3-4 minutes. Remove from heat and taste.

4. 4.

   Roll out the puff pastry on a floured surface and cut about 20 circles (8 cm diameter). Place a spoonful of filling on one half of each circle, brush the edges with egg white, fold into halves, press the edges firmly, and place the crescents on a parchment-lined baking sheet. Whisk the yolk with milk, brush over the crescents, and sprinkle with cumin seeds. Bake in the preheated oven for 20-25 minutes until golden brown. Remove, cool slightly, and serve.