Chop the shallot roughly and the garlic and habanero peppers finely. Put the chopped shallot, garlic, habanero peppers with the cherry tomatoes in an oven dish and mix them with a dash of olive oil.
Put the block of feta in the middle of the tomato mixture, drizzle some olive oil over it and add salt and pepper to taste. Bake in the oven for about 30 minutes, until the tomatoes have burst. Make small pieces of the feta, add a few basil leaves and stir everything together. Set the filling aside.
For the ready-made savoury shortcrust pastry: defrost the dough for 15 minutes. Cut the corners of the dough, using the empanada maker.
For the homemade dough: mix 300g flour, 1 egg, 100g butter, 80ml water, 1 tbsp salt in a bowl and knead it into a supple dough. Make a ball of the dough and put it in the fridge for at least 30 minutes. After 30 minutes, take the dough out of the fridge and roll it out into a thin layer of about 2mm thick. Don't forget to sprinkle the countertop with some flour, so that the dough doesn't stick to the countertop. Cut out small circles from the dough using the empanada maker or a small bowl.
Preheat the oven at 200 degrees. Spread the filling over one half of the dough, brush the edges with a little water and fold the dough in half, using the empanada maker. Press the empanada maker well. No empanada maker? Then put some filling into the dough and place this on one side of the dough, fold the other side over it. Press the edges well with a fork to create a nice pattern. Make sure you press the edges well and don't use too much filling, otherwise the empanadas might burst in the oven.
Beat 1 egg with a dash of milk in a small bowl and spread this on the top of the filled empanadas, this will make the empanadas brown nicely! Place the empanadas on a baking tray and place them in the oven for about 15 to 20 minutes until they are nicely browned.
Do you think a habanero pepper is a bit too spicy? Then replace it with a Habanada, Jalapeño or Spanish red pepper.