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.