Emapandillas with ham and goat cheese Serving Size - 8 Prepared By - DnD Recipe Rating
			1 tbsp olive oil 1 large garlic clove, crushed 1 small onion, finely chopped 5.5 oz soft goat cheese 6 oz thinly sliced cooked ham, finely chopped 1/2 tsp capers, chopped 1/2 tsp Spanish paprika 1/2 cup sour cream salt to taste 1 lb 2 oz prepared puffed pastry, thawed if frozen flour for dusting beaten egg for glazing
			Preheat oven to 400 degrees. Heat the oil in a large skillet, then add onion and cook over medium heat, stirring occasionally for 5 minutes, or until softened but not browned. Add the garlic and cook, stirring for 30 seconds. Put the goat cheese in a bowl, and then add ham, capers, onion mixture and paprika. Mix together well. Season to taste with salt. Thinly roll out the pastry on a lightly floured counter. Using a 3.5 inch round cutter, cut out 32 circles. Rerolling trimmings if necessary. Using a teaspoon, put an equal, small amount of goat cheese in the center of each pastry circle. Dampen the edges of the pastry with a little water and fold one half over the other to form a crescent and enclose the filling. Pinch the edges together with your fingers to seal, then press with the tines of a fork to seal further. Transfer to the cookie sheets. With the tip of a sharp knife, make a small slit in the top of each pastry and brush with a beaten egg to glaze. Bake in the preheated oven for 15 minutes, or until risen, golden brown.