Tuck into a tasty little treat with these vegetarian empanadas. Filled with juicy mushrooms and lentils and encased in thick, crusty, indulgent pastry, they make for a great side dish or appetiser. Served with two easy, fun accompaniments!

Preparation Time: 15min
Cooking Time: 25min
Serves: 4 (makes 8 empanadas)

1. Preheat the oven to 200ºC.
2. Make the salsa by blitzing together the ingredients in a mini food processor, or chopping finely by hand. Set aside in a serving bowl.
3. For the ketchup, mix the ingredients together, put into a small dish and set aside.
4. Heat a sauté pan with a little olive oil and cook the onions and peppers until soft. Remove from the pan to a bowl
5. Blitz the mushrooms in a food processor, or dice finely by hand, and add to the sauté pan with a dash of oil. Cook on a medium-high heat until the liquid has evaporated. Put in a colander and press a little with a wooden spoon to remove any excess liquid.
6. Add the drained lentils, cumin, onion and olives back into the pan with the mushrooms and cook for 1min. Turn off the heat and leave to cool a little.
7. Cut 4 circles from each sheet of pastry and put a large spoonful of the mushroom blend in the centre. Fold over and crimp closed with a fork. Brush with beaten egg or non-dairy milk and bake in the oven for 15min until golden.
8. Serve with the salsa and ketchup.