Pork Empanadas


Ingredients

Makes 24 regular sized empanadas. 
For stuffing
  • 300g. Ground Pork
  • 1pc. Meduim patato
  • 1pc. Small carrot
  • 1pc. Small Red bell pepper
  • 1pc. Medium Onion
  • 3pcs. Cloves garlic
  • 1pack Oyster sauce small pack
  • 1tsp. Salt
  • 1/2 tbsp. Sugar
  • 1/4tsp. Ground Pepper
  • 2tbsp. Oil
  • 3tbsp. Water

For Dough
  • 1/2kilo APF
  • 100g. Margarine or butter
  • 180ml. Water
  • 2tbsp. Sugar
  • 1/2tsp. Salt

Small batch

250G APF
50g butter
90 ml water
1 tbsp sugar
1/4 tsp salt

Instructions

  1. Mix flour, sugar and salt
  2. Add in the cubed butter and mix until it resembles a coarse sand
  3. Add water and knead until just combined. Don’t knead too much. Just clump until it forms a ball. 
  4. Form into a ball and keep in the fridge for 30 mins, wrap in plastic
  5. After 30 mins, flatten the dough and fold into 3, rectangularly
  6. Put back in the fridge and leave for another 30 mins
  7. Flatten the dough and fold into 4, rectangularly
  8. Flatten the dough and fold into 3, rectangularly 
  9. Put back in the fridge and leave for another 30 mins
  10. Take out the dough and flatten into a rectangle and shape into small circle, depending on what size you like. 
  11. Put the cold filling. 
  12. Wrap the edges and completely seal using a fork
  13. Bake at 180c for 25-30 mins or fry at med heat until golden brown.

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