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To make Filling : Heat the oil in a frying pan. Add the bacon, onion
and garlic and cook over medium heat for 5 minutes, stirring regularly.
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Add the pork and veal mince and the chicken mince and cook for
another 5 minutes or until browned, breaking up any lumps with a fork or
wooden spoon.
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Add the tomato paste, sugar and water to the pan and bring the
mixture to the boil, stirring constantly.
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Reduce the heat and simmer, uncovered, for 20 minutes.
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Add the eggs, gherkins, if using and coriander.
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Set the mixture aside for at least 30 minutes to cool.
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To make Pastry : Combine the flour, water, egg, sugar and butter in
a food processor and process for 20 to 30 seconds or until the mixture
comes together.
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Transfer the pastry to a floured surface and gather together into a
ball.
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Cover with plastic wrap and set aside for 10 minutes.
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Roll the pastry in a 30 X 20 cm rectangle.
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Brush with some extra melted butter and tightly roll up into a long
sausage.
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Cut into 3 cm slices and cover with a clean tea towel to stop the
pastry drying out.
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Place 1 slice of pastry flat on a lightly floured surface. Roll it
out to a 12 cm circle.
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Place 1 heaped tablespoon of filling in the center and lightly brush
the edges with egg white.
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Bring 1 side over to meet the other and press the edges to seal.
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Decorate the edge with a fork, if desired.
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Repeat with the remaining filling and pastry.
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Heat 2 cm of the oil in a large pan. Add the empanadas in batches and
cook over medium heat for 2 to 3 minutes each side.
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Drain on paper towels and serve.