South American Filled Pasties

For the pastry: place the flour, salt and butter into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.

Add the egg and water, mixing until the dough binds together. Wrap the dough in cling film and chill for 30 minutes.

Heat the oven to 220°C (200° fan) 425°F gas 7. Grease 12 muffin tins.

Roll out 2/3 of the pastry on a lightly floured surface and cut 12 rounds to fit the tins. Roll out the remaining pastry and 12 cut out smaller rounds for the lids.

Press the larger rounds into the tins, allowing the excess pastry to fall over the sides.

For the filling: heat the oil and gently cook the onion and garlic until soft. Add the tomatoes and jalapenos and cook for 5 minutes. Remove from the heat.

Add the chicken and season with salt and pepper to taste.

Mix together the egg, creme fraiche and tomato puree and stir into the chicken mixture. Add chilli powder to taste.

Spoon the filling into the tins and brush the pastry edges with a little beaten egg. Put the lids on top and seal well. Trim any excess pastry and brush the tops with more beaten egg. Make a hole in each lid to release steam.

Bake for 25 minutes until the tops are golden and crisp and the filling is piping hot. Cover with foil if the pies brown too quickly. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.