Empanada

Ingredients:

Crust A
2 cup all purpose flour, sifted
4 tbsp lard
8-10 tbsp water
1 tsp ajinomoto ginisa all purpose seasoning mix

Crust B
1 cup all purpose flour
4 tbsp lard

Filling
1 tbsp oil
1/4 kg ground pork
1 cup potatoes, diced
1/4 cup carrots, diced
1/4 cup raisins
1/4 cup green bell pepper, diced
1 tbsp ajinomoto ginisa all purpose seasoning mix
1 tbsp soy sauce

Procedure:

1. To make crust, mix A together to make a smooth dough. Scale into 25-30 pieces. Mix B together and divide into 25 to 30 pieces.
2. Flatten pieces of dough A. Place a piece of dough B in the center and wrap edges to enclose B. Roll carefully to flatten, around 3 inches in diameter.
3. Put 2 tsp of filling at the center. Flip dough over filling. Press dough edges and flute with fingers.
4. Deep fry in hot oil and drain on paper towels.

Filling
1. Heat oil in a pan. Stir fry ground pork until half done. Add potatoes and carrots.
2. When almost cooked, add in raisins, green bell peppers and soy sauce.
3. Sprinkle with ajinomoto ginisa all purpose seasoning mix.
4. Let cool. Yield: 25 to 30 pieces.