INGREDIENTS

FOR THE CRUST
4 cups all-purpose flour, extra for dusting
2 tbsp sugar
1-⅓ cup butter
1 cup cold water
cooking oil, for deep frying
FOR THE FILLING
1 tbsp cooking oil
½ cup chopped onion
2 tsp minced garlic
½ cup diced potato
½ cup diced carrot
½ cup frozen green peas
2 tbsp Hunt’s Tomato Paste
1 tbsp Argentina Liver Spread
1 pc siling labuyo, chopped
1-380g Swift Premium Corned Beef
1 tbsp butter
1 tbsp all-purpose flour
1-370ml Angel Kremqueso

PROCEDURE

1. Heat oil in a large skillet, add onion and garlic. Cook until soft and aromatic. Add potato, carrot, and green peas cook until heated through. Add tomato paste, liver spread, labuyo and corned beef. Slowly simmer for 2 minutes or until vegetables are soft.
2. Transfer corned beef mixture in a bowl. Using the same pan, melt butter and add all-purpose flour. Cook until bubbly. Slowly pour Angel Kremqueso and simmer until thick.
3. Return corned beef mixture into the pan with milk mixture. Continue cooking until sauce is thick. Set aside to cool.
4. Mix all ingredients in an electric mixer at low speed. When particles are fine toss in ½ cup of cold water.
5. Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper.
6. Place dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center towards the edges until dough is about ¼ inch thick.
7. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal.
8. Deep fry empanada pieces in oil until golden brown. Drain excess oil on paper towel.