115g(1 stick / 1/2 cup) unsalted butter, cubed and chillled
325g(2 1/2 cups) plain (AP) flour
4tablespoons(1/3 cup) iced water(note 1)
1tablespoonolive oil(note 1)
1red chilli, diced
1tablespoontomato paste(note 1)
½cupchicken or beef stock
1 ½cupsleftover pulled pork (or other roast meat)
For the avocado cream
3tablespoonssour cream(note 1)
juice and zest of 1/2 a lime
salt & pepper to taste
1handfulcoriander leaves, finely chopped
Plus, Chunky Roasted Tomato Salsa to serve
For the pastry: Place the butter, flour and salt in a food processor and pulse a few times until it looks like wet sand. Add the egg and process again until well combined. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture starts clumping together.
Turn the dough out onto a board and gently, just pull the dough together until you can get it to form a disk. (Make sure not to overknead as this will melt the butter in the dough and stop you from getting a nice flaky pastry. Slice the disk in half and wrap each half in plastic wrap. Refrigerate for at least half an hour.
For the filling: Heat the oil in a pan over medium heat, then add the onion and garlic and saute for a few minutes until starting to soften. Add the capsicum, cumin, coriander, salt and paprika, oregano and chilli and cook for another minute to release the aromas from the spices. Add the pork and mix through.
Now, add the tomato paste and stock and stir to combine then bring to the boil. Mix the cornflour with a tablespoon of water to make a thick slurry, Pour the cornflour mix into the boiling stock stirring constantly until it is fully dispersed and the sauce thickens. Transfer to a plate in a thin layer (to cool quicker) and place in the fridge.
Preheat the oven to 180C / 350F. Line 2 baking trays with baking paper.
Roll out the pastry one disk at a time to about 2-3mm thick. Cut into 16 rounds about 11cm (4 1/4 inches) or similar (try to get as many as possible without re-rolling the pastry first).
Place about 2 tablespoons of the cooled filling mixture into the centre of one pastry round.
Next brush a little of the beaten egg around one edge on one side. Fold the other side over the top and use your little finger to cup around the shape of the filling, pushing out any air at the same time as pressing the two edges together. Use a fork to seal the edges closed. Repeat for the rest.
Place the empanadas on the baking trays space an inch or so apart. Brush the tops with the beaten egg.
Place the trays in the oven and bake for 25 - 30 minutes until golden and crispy on the outside.
For the avocado cream sauce: Scoop out the avocado flesh and crush it up with a mortar and pestle. Add all other ingredients and mix well.
Serve the empanadas with the Avocado Cream Sauce and Chunky Roasted Tomato Salsa (see link in notes)