
Empanadas with salsa dip
Ingredients
Medium fat soft cheese
125 g, with black pepper
Half fat Cheddar cheese
25 g, grated
Spring Onions
2 medium, finely chopped
Egg, whole, raw
1 medium, raw, beaten
Breadcrumbs, fresh
25 g
Cayenne Pepper
⅛ teaspoon(s), level, (1 pinch)
Plain White Flour
1 tablespoon(s), level, level, for dusting
Filo Pastry
108 g, 6 x 18g sheets
Sunflower Oil
1 teaspoon(s)
Tomato
3 medium, deseeded and finely chopped
Green pepper
1 medium, deseeded and finely chopped
White Wine Vinegar
1 teaspoon(s)