African style empanadas - slightly sweet , flaky and crusty with a succulent filling.
In a food processor or by hand, mix together salt, sugar ,butter blend well Add the egg, milk in small amounts, pulse until combined and dough holds together in a soft ball.
Using a large mouth, glass glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.
Add 2 tablespoon of oil to a sauce pan, followed by onions, garlic, chicken bouillon tomato sauce and paprika . Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed.
Finally add green onions and parsley, white pepper. Followed by salt to taste Adjust seasonings to taste .
Carefully place each meat pie on a baking sheet or you may freeze to use later.
Set oven temperature to 350 degrees .Bake for about 30 minutes .