Pork Empanadas

Servings: 4

Ingredients:

For the dough:

400 g/14 oz Plain Flour

1 teasp Salt

175 g/6 oz 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 Olives, 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

Cooking Instructions:

Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs. 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. Heat the oil in a frying pan, add the pork and lightly brown on all sides. 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. 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. 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. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.

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