Crayfish empanadillas

Defrost the puff pastry, put the slices on you (cleaned) counter top with the dry side on the bottom. Remove the foil from the other side.

Put crayfish in your food processor and blend it until it’s chopped into crumbles. Chop the parsley and the red onion into very small pieces as well. Put a baking pan on the stove. Add a bit of oil. Once the oil is hot put the onions in the pan. Let them fry for 2 minutes, add the crayfish and some pepper. Bake the crayfish for about 5 min. Add the parsley (keep some separate to garnish the dish), stir well and take of the stove.

Put two tablespoons of crayfish on the pastry. Make sure you put the filling in the below right corner, towards the middle of the pastry. We’ll fold the pastry by taking the corner on the left top side and stick that to the below right side corner.

Close the pastry and use a fork to push the edges inside each other. This will also give the pastry a nice creative look.

Split the yolk from the egg white and use the yolk to grease the top of the empanadillas. Finally sprinkle some curry on top.

Bake the empanadillas in the oven for 12 minutes.