Avocado Rica Arepa Empanada

Dough

 * 1 pound Rica arepa flour (in any Latin market — more like semolina)
 * 2 ripe avocados
 * 2 cups boiling water mixed into the dough
 * 1 tbsp olive oil
 * 1 tbsp of brown sugar
 * pinch of salt

Filling

 * 2 tbsp of olive oil
 * 1 2 lb Maine lobster cooked and chunks
 * 2 tbsp of garlic
 * 1 cup of Lea and Perrins
 * 2 California chiles
 * 1 tomato
 * 3 oz manchego cheese, grated
 * Avocado and Tangerine Sauce

Dough

 * 1) Mix ingredients well and let sit until cold.
 * 2) Then knead until workable dough, adding flour as necessary.

Filling

 * 1) In a pan with olive oil saute garlic until medium golden.
 * 2) Add Lea and Perrins and chopped tomato.
 * 3) Bring to a boil and reduce until sauce has the consistency of gravy.
 * 4) salt and pepper to taste.
 * 5) Add California chiles.
 * 6) Put into a blender and blend fine.
 * 7) Put the mixture back into the pan and add lobster chunks.
 * 8) Let filling cool off.
 * 9) In a bowl mix filling with grated manchego cheese.
 * 10) On a wooden board start working the dough with a rolling pin until thin (approximately ⅛").
 * 11) Cut into circles with cup or glass.
 * 12) Fill circles with 1 tablespoon of the mixture and pinch together with a fork or your fingers.
 * 13) Lightly cook in olive oil.
 * 14) Serve with Avocado and Tangerine Sauce.