Dim Sum and Snacks Recipes - Empanadas

Ingredients

Filling

• 1 tablespoon oil

• 4 rashers bacon, chopped

• 1 large onion, finely chopped

• 3 cloves garlic, chopped

• 150 g pork and veal mince

• 150 g chicken mince

• 2 tablespoons tomato paste

• 1 teaspoon soft brown sugar

• 1 tablespoon water

• 2 hard-boiled eggs, chopped

• 4 gherkins, finely chopped, optional

• 1/2 cup coriander leaves, chopped

• 1 egg white beaten

• oil, for shallow frying

Pastry

• 4 1/2 cups plain flour

• 1 cup water

• 2 eggs, beaten

• 2 teaspoons caster sugar

• 100g butter, melted

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Method:

1. Heat the oil in pan; add the bacon, onion and garlic and fry over medium heat for 5 minutes, stirring regularly. Add the meat and chicken mince and cook for another 5 minutes or until browned, breaking up any lumps wit a fork.

2. Add the tomato paste, sugar and water and bring the mixture to the boil. stirring. Reduce the heat and simmer uncovered for 20 minutes. Add the eggs, gherkins (if using) and chopped coriander, set the mixture aside for at least 30 minutes to cool.

3. To make pastry: Combine the flour, water egg, sugar and butter in a food processor and process for 20-30 seconds or until mixture comes together. Transfer to a floured surface and knead lightly. cover with plastic wrap and leaved to stand for 10 minuets.

4. Roll out the pastry to 30 x 20 cm rectangle. Brush with some extra melted butter and tightly roll the pastry up into a long sausage. Cut into 3 cm slices and cover with a clean tea towel to prevent the pastry drying out. Roll out one slice of dough to 1 12 cm circle. Place 2 tablespoons of filling in the centre and lightly brush the edges with egg white. Bring one side over to meet the other. Press the edges to seal and decorate with fork, if desired.

5. Place the filled pastry on a baking tray and repeat with the remaining filling and dough.

6. Heat 1-2 cm oil in a large pan, add the pastries and cook, in batches, for 2-3 minutes each side over medium heat. Drain on paper towels and serve.