Spiced Mackerel Empanadas

Preheat the oven to Gas mark 6, 200ºC, 400ºF.

In a bowl, combine the mackerel fillets with the spring onions, borlotti beans, lime juice and zest, and curry paste. Season with black pepper.

On a lightly floured surface, roll out the pastry to ½cm thick. Using a 15cm (6â) saucer cut out ten rounds. Whisk together the egg, egg yolk, salt and sugar for the glaze and set to one side.

To make each empanada, place a dessertspoon of the fish mixture on one half of each pastry round. Dampen the edges of the pastry with water and fold over to form a turnover, sealing the edges together. Gently bend each filled pastry to form a crescent shape.

Place the empanadas on a baking tray and brush with the glaze.

Bake in the oven for 15-20 minutes until golden brown. Serve warm.