Avocado Rica Arepa Empanada

Ingredients

 * 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. main lobster cooked and chunks
 * 2 Tbsp of garlic
 * 1 Cup of lea and Perrins
 * 2 California chilies
 * 1 tomato
 * 3 oz manchego cheese, grated
 * Avocado and Tangerine Sauce

Directions
Dough :

Mix ingredients well and let sit until cold.

Then knead until workable dough.... adding flour as necessary.

Filling :

In a pan with olive oil saute garlic until medium golden.

Add Lea and Perrins and chopped tomato.

Bring to a boil and reduce until sauce has the consistency of gravy.

Salt and pepper to taste.

Add California chilies.

Put into a blender and blend fine.

Put the mixture back into the pan and add lobster chunks.

Let filling cool off.

In a bowl mix filling with grated manchego cheese.

On a wooden board start working the dough with a rolling pin until thin (approximately 1/8").

Cut into circles with cup or glass.

Fill circles with 1 tablespoon of the mixture and pinch together with a fork or your fingers.

Lightly cook in olive oil.

Serve with avocado and tangerine sauce