Spicy Pork Empanadas

Ingredients - each batch
200g strong white bread flour
50g coarse polenta (+1 tablespoon for dusting)
2 tablespoons olive oil
25g melted butter
75ml water
pinch of salt
1/4 teaspoon castor sugar
1 1/2 tablespoons warm water

Filling ingredients (for all the pastry quantity)
5 tablespoons olive oil
125g minced pork
1 small onions - finely chopped
1/2 red peppers - finely chopped
2 garlic cloves
1 tablespoons chopped flat parsley
1/2 tablespoons of ground fennel seeds
1 dessert tablespoons tomato puree
1/2 tea spoon hot smoked paprika
1/2 teaspoons sweet paprika
salt & pepper

Method for the Dough
1. Put all the ingredients except warm water into a large bowl. Rub together with finger tips (like pastry making).
2. Add warm water and knead to form a smooth dough, then cover with a cloth to rest.

Filling
3. Place a large frying pan over a high heat. Add 2-3 tablespoons of olive oil.
4. When the oil is hot add the pork mince, stir frequently and colour the meat then remove from the pan and reserve.
5. Add 1-2 tablespoons more olive oil when hot add the finely chopped onion and after 1 minute the red pepper. Soften both until they start to colour. Add crushed garlic, parsley and fennel seeds (ground in a pestle & mortar; cook for 3-5 minutes.
6. Stir in the tomato puree, both hot and sweet smoked paprika, and finely the pork. Cook for 5 minutes further and season.

Assemble
7. Preheat the oven 220°/424°F/Gas7 Line a baking tray with parchment, and dust finely with polenta
8. Pinch off walnut size pieces of dough and shape into a ball. (approx12-14)
9. Dust surface with polenta and roll out thinly into a circle.
10. Put 2 teaspoons of stuffing mixture just off centre of each round.
11. Use your finger to dab the edge with water and fold over to make a semi circle.
12. Push down the edges to seal and mark with a fork. Trim off any excess pastry.
13. Place empanadas on the baking tray, again finely dust with polenta.
14. Bake for 10-15 minutes until light brown - serve warm.