Empanadas Recipe

• For the Pastry:
• 280 g plain Flour
• 110 g cooking Margarine
• 100 ml White Wine
• Cooking Oil (for frying)
• 4 sprigs Parsley
  
  For Filling:
• 200 g sliced Chorizo/Spanish Ham
• 4 Tomatoes (chopped)
• 1 medium Onion (chopped finely)
• 1 sweet Bell Pepper
• 10 green pitted Olives
• 2 tbsp White Wine
• 2 Garlic Cloves (chopped)
• 4 tbsp Olive Oil

• Preheat oven to 350 °F.
• Prepare elastic dough by combining flour, margarine, and white wine on a floured surface, kneading for 10-15 minutes.
• Refrigerate for 30 minutes.
• To prepare the filling, chop the sweet pepper into quarters and remove the seeds and white pith.
• Drizzle 2 tbsp of olive oil over the peppers and bake in the pre-heated oven for 15 minutes.
• Heat the remaining oil in a saucepan and fry onions and garlic until soft.
• Remove the peppers from the oven and coarsely chop them.
• Add the chopped peppers, tomatoes, olives, and white wine to the onions. Mix and simmer for 10 minutes.
• Add chopped chorizo/ham and simmer for another 5 minutes. Set aside.
• Remove and divide the dough into balls and roll out each into 3 mm thick circles.
• Place 1 tbsp of the filling on each circle. Fold it into half and seal the edges.
• Heat cooking oil and fry pastry bags until golden brown on all sides.
• Serve hot, garnished with chopped parsley.