Pork Empanadas

== Description ==
== 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
== Directions ==
# 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.
Category:Allspice Recipes
Category:Argentine Meat Dishes
Category:Argentine Recipes
Category:Black olive Recipes
Category:Oregano Recipes
Category:Pimento Recipes
Category:Pork Recipes
Category:Raisin Recipes