These are empanadas.. But with a twist!! These ones have a fusion of chorizo and beansprouts, almost like a chop suey filling! These are so moreish that they might go all at once..So be sure to make plenty!!
INGREDIENTSHalf of a Chorizo Ring, diced into small pieces. Or use Chicken/Beef/Vegetarian Sausages and dice them. 2 Diced Spring Onions To taste: Dark Soy Sauce,Light Soy Sauce,Oyster Sauce 2 Cloves of Garlic A Drop of Rice Wine/White Rum/Brandy Sichuan Pepper to taste 1 Packet of Preserved Vegetables(Either Mustard Greens, Turnips, or Bamboo Shoots), with the salt rinsed from them in warm water. 1 Bag of Beansprouts 4 drops of Sesame Oil Cornflour-If desired add breadcrumbs to bind the meat mixture. Homemade Pastry(See Mince and Mushroom Pie/Quiche Lorraine Recipe, I have used Harina Pan here!!) Oil for Frying
Firstly, peel and chop the spring onion and fry it in a pot for 5 minutes, on a moderate heat. Afterwards, add the sausage, and cook for 5 minutes. Add the beansprouts, preserved vegetables and seasonings.Fry them for 3 minutes. Stir in the cornflour and a drop of water. Turn off from the heat and allow to cool.
Prepare the pastry, and roll out into a small round and fill with the meat mixture. Seal the free edges, using a brush to dab a little water onto the pastry. Continue the same pattern with the rest of the mixture and pastry. Heat a frying pan with enough oil to fry. Fry two empanadas, or maybe three at a time. Fry for 5-7 minutes, or until golden. Frying time depends on size of empanadas. Serve as part of a picnic banquet, with an assortment of salads, or serve warm straight from the oven with Green Seasoning/Dressing.