Empanaditas

To make the dough: Combine 2 cups sifted flour, 1/2 tbsp yeast or baking powder, 2 tbsp unsalted butter, 2 eggs and some sugar. Roll the dough into small circles flattened to about 1/8-inch thick and 4-inch wide. Sprinkle with flour and set aside.

To make the filling: Saute minced pork/beef in oil with minced garlic. When cooked, add minced potatoes, green peas and raisins. Pour a little vinegar and soy sauce to give a brown color to the mixture. Season with salt and pepper.

To make the pastry: Put 1 heaping tablespoon of filling into the center of the dough. Fold the edges of the dough, dabbing it with egg white and then crimp the edges with a fork to seal it. Brush the empanaditas with egg wash (beaten egg yolk) on top. Bake them at 250 degrees for about 25 minutes or until golden brown.