Empanada with chorizo and pork mince.

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Directions Dough

• Sift flour with salt into a large bowl and blend in butter with your fingertips until mixture resembles coarse breadcrumbs, with some butter lumps.
• Beat together the egg, water and vinegar in a small bowl with a fork. Add to flour mixture, stirring with a knife until just incorporated.
• Turn mixture onto a lightly floured surface and gather together, then knead gently , just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in cling wrap, for 1 hour.
• Pork and Chorizo filling
• Cut up all ingredients and in a large non stick fry pan. Add oil and heat to medium high heat and cook onions for 5 minutes or until softened.
• Add chorizo and cook for 10 minutes or until nicely browned. Add spices and peppers and stock and cook on medium heat for 20 minutes or until mince is all cooked. Salt and pepper to taste.
  Once filling is all cooked in a small bowl, add 2 teaspoons of cornflour and 2 teaspoons of chilled water. Mix to make a slurry and than add to the mince. Allow to thicken for 1 minute and then remove from stove and set aside to cool to room temperature.
• On a clean , floured work surface, roll the dough into 1/8 inch layer.Use a round cookie cutter, or cup or bowl, in the size of your choice, cut out as many rounds as you can. Peel away the spare dough and transfer back into the fridge.
• To fill , spoon filling into the middle of the dough and fold it over and seal the empanada. Fold in half and crimp the edges, either with a fork, or if you want to be fancy, with a traditional twisting technique.
  (you tube can show you). Repeat these steps until there is no left over dough. Any filling left over can be frozen.
• Bake these empanadas in a 200 C oven.
  Brush with oil prior to baking, and bake for 10 -15 minutes.
  Eat these on their own of with a salad.