Mini pastry parcels filled with a creamy feta, fresh pea and mint.
Finely chop the white onion. De-seed and finely chop the green chilli. Finely chop the mint leaves. Crumble the feta. Set aside.
Heat the butter and olive oil in a large saucepan on medium heat. Add the onion and fry for 3 minutes.
Add the green chilli to the pan and cook for 1 minute.
Add the frozen peas and mint to the pan. Stir through and cook for 3 minutes. Turn the heat off and mash the mixture lightly.
Add the feta and stir through. Add a squeeze of fresh lime juice. Taste and season with black pepper. Set aside and leave to cool.
Pre-heat the oven to 180C. Cut out 12cm circles from the puff pastry sheet.
Spoon 2 tsp of the filling into the centre of the circle. Fold over to make a semi-circle and press the edges together. Press with a fork to seal, then place onto a baking tray lined with greaseproof paper.
Brush the empanadas with a little beaten egg and bake for 25 to 30 minutes, until golden.