Empanadas can be re-heated in a warm oven for 10-15 minutes. • Add finely grated lemon rind to the antipasto mixture, if desired for a zesty alternative.
2 spring onions, finely chopped
1/4 cup pitted Kalamata olives, quartered
1/2 cup chopped roasted capsicum
2/3 cup chargrilled eggplant, cut into strips
2 tbs chopped parsley
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
1 tbs olive oil
180g Lemnos Haloumi, cut in half
5 butter puff pastry sheets, thawed
1 egg, lightly beaten, for glazing
poppy seeds or sesame seeds, for sprinkling
Combine spring onions, olives, capsicum, eggplant, parsley and spices in a bowl with oil.
Cut each haloumi half into 10 slices.
Cut 4 x 11cm circles from each sheet of pastry. Spoon antipasto filling on pastry discs and top each with a slice of haloumi. Brush edges with egg and fold pastry over to form a crescent. Press and twist edges to seal in filling. Brush with remaining egg and sprinkle with seeds.
Bake at 190°C for 18-20 minutes or until golden and serve immediately.