Pork Empanadas

Ingredients
For the dough:
 * 400g/14oz plain flour
 * 1 teasp salt
 * 175g/6oz butter
 * 1 - 3 tbsp chilled water

For the filling:
 * 325g/-12oz Minced Pork
 * 1 Onion, chopped
 * 1 capsicum (sweet pepper), chopped
 * 50g/2oz raisins
 * 1 tbsp capers, chopped if large
 * 10 pimento stuffed olives, chopped
 * 1 hard boiled egg, chopped
 * 1 bay leaf
 * 2 garlic Cloves, chopped
 * 1 large tomato, chopped
 * 2 to 4 tbsp olive oil
 * 1 teasp freshly chopped oregano
 * 1/2 teasp Tabasco sauce
 * 1 tbsp freshly chopped parsley
 * salt and pepper
 * Beaten egg to glaze

Directions

 * 1) Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
 * 2) Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour.
 * 3) Heat the oil in a frying pan, add the Pork and lightly brown on all sides.
 * 4) Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.
 * 5) Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid.
 * 6) Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.
 * 7) Brush the tops with beaten egg and bake for 20–30 minutes until golden brown.