Spanish Empanadas - cooking recipe

Ingredients

3 None eggs, at room temperature, 1 whisked
3 oz marinated char-grilled pepper, drained, chopped
3/4 cup canned corn, drained
2 oz pitted black olives, chopped
3 oz cheese, grated
2 1/4 cups all-purpose flour
3 tbsp butter, melted
2 tsp white wine vinegar
1 tbsp milk
1 tbsp cumin seeds
None None lemon wedges, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil then remove from heat and let sit in hot water for 12 mins. Drain then rinse under cold water. Peel and chop. Combine with peppers, corn, olives and cheese.
Place flour in a large bowl then make a well in the center. Add butter, 1/2 cup cold water, whisked egg and vinegar then mix until combined and forms a soft dough. Knead until smooth then roll into a 13 x 18 inch rectangle. Cut into 3 inch discs then place 1 tbsp filling in the center of each disc. Fold over to enclose filling and seal edges with a fork. Place on prepared tray then brush tops with milk and sprinkle with cumin seeds. Bake for 20-25 mins, or until crisp and golden brown. Serve with lemon wedges.