2 cloves garlic
350g duck breasts, skin-on, diced
½ brown onion, diced
½ bunch coriander, finely chopped
½ bunch thyme, finely chopped
1 tbsp paprika
2 boiled eggs, chopped
1 cup cheddar cheese, grated
600g plain flour
500g Greek yoghurt
1 egg, beaten, for brushing
Preheat the oven to 180°C.
Heat a large nonstick frypan over high heat. Add the duck and allow the fat to render down for about 2 minutes.
Add the onion, garlic, coriander, thyme and paprika to the pan and stir to coat in the duck fat. Cook for about 2 minutes until the onion has softened and the meat has browned. Add the zucchini and cook for one minute further so that it retains some bite. Remove from the heat. Allow to cool slightly then stir through the chopped boiled eggs and grated cheese.
To make the pastry, combine all of the ingredients in the bowl of a food processor or standing mixer and blend until a dough forms. Turn out onto a floured surface and knead into a ball, then roll out with a floured rolling pin to a disc with a thickness of about ½cm. Using a round 10cm diameter pastry cutter, cut the dough out into circles. It should make 8-10.
Place 1 tbsp of the duck mixture in the centre of a pastry circle. Brush the edges with a little beaten egg then fold the pastry over the create a half moon shape. Press the edges together firmly. Repeat the process with the remaining pastry and filling and place the empanadas on a lined baking tray. Brush with a little egg then place in oven and bake for 15-20 minutes.