Pork & Chicken Empanada

Ingredients:

Filling:
1 tbsp. oil
1 tbsp butter
1 tsp. minced garlic
1 onion, chopped
1/2 c bacon, finely chopped
1 c pork, minced
1 c chicken meat, chopped
1 c potato (peeled & diced)
1 tsp. soy sauce
1 tsp. sugar
salt & pepper, to taste
1/2 c frozen peas
1/2 c raisins, chopped
2 hardboiled eggs, sliced
chicken stock/cube

Pastry:
2 c flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/2 c butter
5-6 tbsp. cold water

Procedures:

For filling:
1. Saute garlic & onion in oil.
2. Add pork, cook in medium heat for about 15 mins. Mash from time to time to break up meat. Add chicken stock/cube 1-2 tbsp. at a time if the pork is getting too dry.
3. Add seasonings - soy sauce, sugar, salt & pepper.
4. Add chicken, cook in medium heat for a further 10 mins. or until chicken meat is opaque & cooked thru. Again add chicken stock a little at a time if it's getting too dry.
5. Add potatoes, peas, & raisins. Cook until peas & potatoes are cooked through (about 5 mins.). Blend in the butter.
6. Remove from heat and cool.

For the pastry:
1. Combine well the flour, baking powder, salt & sugar in a bowl.
2. Cut in butter to the flour mixture with pastry cutter or two butter knives until particles are pea-sized.
3. Add water a tablespoon at a time while tossing the flour mixture with a fork until all the flour is moistened & can be formed into a ball. Press the dough ball while turning a few times to incorporate all the flour in.

Wrap in plastic cling film and chill in the fridge for 30 mins.

To Assemble:
1. Preheat oven to 400F/200C/gas mark 6.
2. Remove cling film from the dough & flatten with a rolling pin on a floured table or surface & shape into a log. (I usually use greased paper at the bottom and plastic cling film on top)
3. Cut a piece & form into a ball about the size of a golf ball (1-inch in diameter).
Flatten on the surface & roll out thinly into more or less a round shape.
4. Put a heaping tablespoon of the filling mixture on the rolled out dough & top with a slice of hard-boiled egg.
5. Pull one end or half of the dough over the other forming a half-circle shape.
6. Seal edges by pinching by hand or with the tines of fork while cutting excess dough in the process.
7. Repeat with the rest of the dough and fillings.
8. Arrange empanadas on a lightly greased baking sheet & brush tops with egg wash (1 egg beaten with 1 tsp. milk).
9. Bake in oven for 20-25 mins.
10. Remove & serve warm or cold.

Note: You may also deep-fry the empanadas instead of baking.