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 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

Directions

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 .