Spanish Pasties

For the pastry: crumble the yeast and mix with the milk and sugar. Put the flour into a bowl and make a well in the centre. Add the egg yolks, butter and yeast mixture and knead to a smooth, heavy dough. Add a little more flour or milk if necessary (the dough should be neither sticky nor crumbly). Shape into a ball, put into the bowl, cover with clingfilm and chill overnight.

For the filling: heat the oil and gently cook the onion and garlic until soft. Add the red pepper and jalapenos and cook for 5 minutes.

Add the meat and cook, breaking it up with a fork to brown right through. Season with salt and pepper.

Mix together the egg, creme fraiche, tomato purée and chopped parsley and stir into the meat mixture. Add a few breadcrumbs if the mixture is too soft. Season with salt and pepper and add chilli powder to taste.

Roll out the dough thinly on a floured surface and cut out 12-15 cm|4"-6" circles with a round cutter.

Put a little of the filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly (decorate the edges with the prongs of a fork or roll the edges over to make a decorative twist).

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.

Whisk the egg yolks with 1-2 tbsp water and brush over the dough.