EMPANADAS FILIPINO STYLE

4 slices Bacon, chopped
1 Large onion, finely chopped
1 tablespoon Cooking oil
3 cloves Garlic, chopped
150g pork & veal minced
150g chicken minced
2 tablespoons tomato paste
1 teaspoon soft brown sugar
1 tablespoon water
2 hard boiled eggs chopped
4 gherkins, finely chopped, optional
1/2 cup fresh coriander leaves chopped
1 egg white, beaten
oil for shallow frying

PASTRY:
4 1/2 cups plain flour
1 cup water
2 eggs beaten
2 teaspoons caster sugar
100g butter melted
a little extra butter for brushing

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.

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.

Add the tomato paste, sugar and water to the pan and bring the mixture to the boil, stirring constantly.

Reduce the heat and simmer, uncovered, for 20 minutes.

Add the eggs, gherkins, if using and coriander.

Set the mixture aside for at least 30 minutes to cool.

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.

Transfer the pastry to a floured surface and gather together into a ball.

Cover with plastic wrap and set aside for 10 minutes.

Roll the pastry in a 30 X 20 cm rectangle.

Brush with some extra melted butter and tightly roll up into a long sausage.

Cut into 3 cm slices and cover with a clean tea towel to stop the pastry drying out.

Place 1 slice of pastry flat on a lightly floured surface. Roll it out to a 12 cm circle.

Place 1 heaped tablespoon of filling in the center and lightly brush the edges with egg white.

Bring 1 side over to meet the other and press the edges to seal.

Decorate the edge with a fork, if desired.

Repeat with the remaining filling and pastry.

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.

Drain on paper towels and serve.