Empanadillas are pastry filled morsels. Normally prepared from homemade short pastry, for a picnic, filo pastry is a quick and tasty alternative.

Ingredients

• about 6-8 strands saffron
• ¼ cup dry Sherry
• 1 onion, peeled and finely diced
• 2-3 tsp minced garlic
• 2 medium chorizo sausages, finely sliced
• 500 grams lean minced lamb
• 70 gram packet pistachio nuts
• ¼-½ cup raisins, roughly chopped
• 3 large tomatoes, roughly chopped
• 12-16 stuffed olives, roughly chopped
• 375 gram box (20 sheets) filo pastry
• 100 grams butter, melted
• 70 gram packet sliced almonds, optional

LEMON AND PARSLEY HUMMUS DIP

• 1½ cups (380 gram tub) premade hummus
• ½ cup packed parsley stalks and leaves
• grated rind one lemon
• ¼ cup olive oil

Method

1. Heat the saffron in the sherry and allow to stand for about ½ hour to infuse.
2. Heat a good dash of olive oil in a frying pan and add the onion, garlic and minced lamb and cook for about 2 minutes. This is best done in two batches. Add the diced chorizo sausages and cook over a high heat for 2-3 minutes until fragrant.
3. Add all the remaining ingredients to the pan and allow to simmer for about 15 minutes until nice and thick and very tasty. Season with salt and pepper. Set aside to cool.
4. Brush one sheet of filo pastry with melted butter and top with a second sheet. Brush with butter and fold in half lengthwise.
5. Place a large spoonful of cooled lamb mixture in the top corner and fold over to make a triangle. Continue to fold in this fashion, down the length of the filo sheet to enclose the filling. Brush with butter and place on a greased tray. Sprinkle with sliced almonds.
6. Bake at 190ºC for 20-25 minutes until hot, golden and the pastry is crispy. Serve warm or cold with the Lemon and Parsley Hummus Dip.

LEMON AND PARSLEY HUMMUS DIP

1. Process all the ingredients together in a food processor until smooth.