Empanadas with trout and potato - Better Homes & Gardens Australia

Ingredients

• 2 eggs
• 125ml ice-cold water
• 1 tsp white vinegar
• 3 cups plain flour
• 1 tsp sea-salt flakes
• 60g chilled butter, diced
• Extra plain flour, for dusting
• Extra sweet paprika, for sprinkling
• Filling:
• •3 desiree potatoes, peeled
• 200g smoked trout fillets, shredded (see Note, below)
• 2 tsp ground cumin
• 3 tsp sweet paprika
• 5 pickled jalapeño chillies, diced
• Juice of 1 lemon
• 50ml extra virgin olive oil
• 1⁄4 bunch flat-leaf parsley, leaves picked, finely chopped
• Note: Smoked trout fillets are available from supermarkets and delis.