Empanadas

1. Chop the meat finely, then put in a bowl with the onion, chopped parsley, salt, pepper, 1/2 of the fresh orange juice and peas. Refrigerate.

2. In a bowl, put the flour and salt. Add butter then make a well and pour in the water and egg yolk. Knead until a non sticky dough.

3. On a floured surface, roll out the dough so as to obtain about 2 to 3 mm thick. Using a cookie cutter (or a bowl, or a broad glass) cut out discs pf about 10 cm in diameter.

4. Preheat the oven to 180°C (th- 6). Place a teaspoon of stuffing on one side of the dough, leaving 1.5 cm from the edge. Then close moistening the edges to seal.

5. Arrange the empanadas on a plate with a parchment paper. Brush them with the egg yolk diluted in a teaspoon of water. Bake for about 30 minutes. 

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