Pork Empanadas

Ingredients

For the dough:

• 400g/14oz plain flour
• 1 teasp salt
• 175g/6oz butter
• 1 - 3 tbsp chilled water

For the filling:

• 325g/-12oz Minced Pork
• 1 Onion, chopped
• 1 capsicum (sweet pepper), chopped
• 50g/2oz raisins
• 1 tbsp capers, chopped if large
• 10 pimento stuffed , chopped
• 1 hard boiled egg, chopped
• 1 bay leaf
• 2 garlic Cloves, chopped
• 1 large tomato, chopped
• 2 to 4 tbsp olive oil
• 1 teasp freshly chopped oregano
• 1/2 teasp Tabasco sauce
• 1 tbsp freshly chopped parsley
• salt and pepper
• Beaten egg to glaze

Procedures

1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
2. Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour.
3. Heat the oil in a frying pan, add the Pork and lightly brown on all sides.
4. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.
5. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid.
6. Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.
7. Brush the tops with beaten egg and bake for 20–30 minutes until golden brown.