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Empanadas
 

The filling
Heat the oil in a hot frying pan and add the bacon, garlic and onion. Cook until brown stirring regularly.

Add the two meats and cook until brown and broken up.  Break up any lumps with a wooden spoon.

Reduce the heat and simmer for 20 minutes adding a little water when needed.

Add the eggs, gherkins and coriander and mix in well and set aside to cook.

The Pastry
Combine the water, egg, sugar and butter in a food processor until a smooth dough mix is produced

Need the mixture on a four surface and make into a big ball. Cover the ball with plastic wrap and set aside for 10 minutes.

Roll the pastry into a large rectangle and then brush with some melted butter. Then tightly roll the pastry into a large roll a bit like a sausage.
Cut into short 3cm slices and cover with a damp cloth setting aside for another 5 minutes.

Roll the slices into a ball and on a floured board flatten to a round circle.

Place a spoon of the mixture in each and fold over sealing the edges.

Brush with egg white and a little butter.

Heat the oil in a shallow pan and cook the empanadas in small batches until brown.

Drain and serve with a dipping sauce.



 
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Quick Facts
Chili
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.
 
 
 
 
 

 

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