Chilli Beef & Kidney Bean Empanadillas

A fab little plate of munchies for a little Saturday night get together

For the dough

* 3 cups flour (plus a little more for kneading)
* 1 teaspoon salt
* 1/2 cup cold water
* 1 egg
* 1 egg white
* 1 teaspoon vinegar
* 3 tablespoons shortening

Preparation:
1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

7. Roll dough out to about a half inch thickness and use a mug to cut circles out.

8. Fill half the circle with the chilli beef filling (below) fold over and crimp the edges to make your empanadilla. It should look like a mini cornish pasty



9. Bake in a medium heat oven (180o or maybe GM 6 or 7) until golden brown (15 mins approx)

For the chilli beef filling

I usually cheat and just buy Uncle Ben's chilli con carne lol. Just add mince and cook as per instructions. Try experimenting with different flavours. Chicken Tikka Masala also turns out well.