Empanadas with trout and potato

Separate 1 of the eggs and put eggwhite and yolk in separate small bowls. Whisk egg yolk and set aside. Crack remaining egg into bowl with eggwhite. Add water and vinegar  and whisk to combine.

Put flour and salt in a bowl. Using your fingertips, rub butter into flour until mixture is slightly lumpy and coarse. Make a well in the centre and pour in egg mixture. Gradually fold egg mixture into flour mixture with a fork, working from inside-out, until a dough forms. If dough is sticky, add a little more flour; if it’s dry, add a little more water.

Turn out dough onto a lightly floured surface and knead for 2 minutes or until smooth. Do not overwork. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes to rest.

To make filling, boil or steam potato until cooked. Chop into 1cm cubes while still warm (the potato needs to be soft to help bind filling together) and put in a medium bowl. Add remaining ingredients and toss until well combined. Set aside.

Preheat oven to 200°C and line an oven tray with baking paper. Divide dough into 15 equal pieces. Using your hands, shape each piece into a ball, then, using a rolling pin, roll out each ball to a flat 10cm disc. (Alternatively, roll out dough and cut into 15 rounds using a 10cm biscuit cutter.) Put 1 Tbsp of the filling on centre of each disc, then fold over to enclose filling. Crimp and fold edges to seal and create a wavy edge.

Put empanadas on prepared tray and brush with reserved egg yolk. Sprinkle with a little extra paprika and bake for 12 minutes or until golden. Serve warm or cold.