Empanada

Method

Make the pastry by combining flour, salt and sugar, then work in butter until breadcrumbed. Add egg yolks and water, mixing until a soft dough forms; refrigerate for 30 minutes. For the filling, heat oil and sauté garlic and onion until fragrant, add minced pork and cook until browned. Stir in diced potatoes, raisins, olives, soy sauce and black pepper; simmer until potatoes are tender and liquid reduces. Allow filling to cool completely. Roll pastry thinly between cling film, cut into rounds, place a spoonful of filling on each, fold into half-moons and seal edges with beaten egg white. Deep-fry in hot oil until golden brown on both sides, approximately 3 minutes total, then drain on kitchen paper.