Christmas Stuffing Inspired Empanadas

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the leek and a knob of butter (if you have any), then season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 mins.

Stir in the garlic, pecans and dried rosemary. Cook until fragrant, 1 min, then transfer to a large bowl and set aside to cool slightly.

While the leek cooks, trim the Brussels sprouts and halve through the root.

Pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside for now.

Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).

Once the leeks have cooled slightly, add the sausage meat and cheese to the bowl and mix together with your hands. Roll your sausage meat filling into even-sized balls, 2 per person.

Place a ball onto one half of each pastry rectangle, then flatten the filling out into a 1cm slab, leaving a 1cm border at the sides. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it.

Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. IMPORTANT: Wash your hands and equipment after handling raw meat.

Carefully transfer your empanadas to a lined baking tray. Using a knife, make a small slit over the top of each to allow steam to escape.

Drizzle with oil and bake on the middle shelf of your oven until the pastry is golden and the filling is cooked, 20-25 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Meanwhile, roast the sprouts on the top shelf until browned and tender, 18-20 mins. 

When the sprouts have 10 mins left, add the lardons to the same tray and continue to cook for the remaining time until golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.