Cheese and Olive Empanadillas

Williams-Sonoma Tapas cookbook

Ingredients

3 ounce(s) firm or soft cheese manchego, cheddar, gruyere, gouda, mozzarella, firm goat cheese
0.5 cup(s) green olive(s) pitted
0.25 cup(s) sun-dried tomatoes in oil, drained
1.75 ounce(s) anchovies canned, drained
2 tablespoon(s) sun-dried tomato paste
1 unit(s) all-purpose flour for dusting
1 pound(s) puff pastry thawed if frozen
1 unit(s) egg(s) beaten, to glaze

Preheat oven to 400 degrees F. Cut cheese into small dice measuring 1/4 inch square. Chop olives, tomatoes and anchovies into pieces the same size as the cheese. Put all chopped ingredients in a bowl, season with pepper, and gently mix together. Stir in the sun-dried tomato paste.
On a lightly floured counter, thinly roll out the puff pastry. Using a plain, round 3-1/4-inch cutter, cut into 18 circles. Gently pile the trimmings together, roll out again, then cut out 8 additional circles. Put about a teaspoonful of the prepared filling onto each of the circles.
Dampen the edges of the pastry with a little water, then fold one half over the other half to completely cover the chorizo. Seal the edges with your fingers. Using the prongs of a fork, press against the edges to give a decorative finish and seal them further. With the tip of a sharp knife, make a small slit in the side of each pastry. You can store the pastries in the fridge at this point until you are ready to bake them.
Place the pastries onto dampened baking sheets and brush each with a little beaten egg to glaze. Bake for 10-15 minutes or until golden brown and puffed.  Using a small strainer, lightly dust the top of each empanadilla with paprika to garnish. Serve hot or warm or cold.