|Ground beef||2⁄3 Cup (10.67 tbs)|
|Onion||1 Small, finely chopped|
|Chilies||2 (Poblano Or Anaheim)|
|Red bell pepper||1⁄2 Small, seeded and chopped finely|
|Green bell pepper||1⁄2 Small, seeded and chopped finely|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Tomato paste||1 Tablespoon|
|Clear honey||1 Teaspoon|
|Lime||1 , squeezed|
|Frozen short crust pastry||1 1⁄2 Pound, Defrosted|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. In a non-stick skillet sauté the pork for about 8 minutes on a medium flame until meat has evenly browned.
2. Add onion and chilies to the skillet and sauté along with pork for another 5 minutes.
3. Further, add the peppers and spices, blend in, cooking for 3 minutes.
4. Stir in the tomato paste with water, honey and lime juice.
5. Bring the liquid to a boil.
6. Reduce heat and simmer for 15 minutes, stirring often.
7. Once the mixture is thick and dry and meat has cooked, take off the heat and let cool slightly.
8. On a floured surface, roll out pastry and cut into 12 (4-inch) circles using a round glass or small saucer.
9. Spoon the pork filling in the center of the circles.
10. Brush edges with water before folding the pastry over the filling to make semi-circles.
11. Pinch crimp the edges to seal the pasties
12. In a deep fat fryer or in a large wok, heat 3 inches of oil to 350°F
13. When the oil is hot and bubbling, drop the Empanadas 4 at a time and fry them for 3 minutes, turning as they brown, until evenly golden and crisp.
14. Use a slotted spoon to remove and drain on paper towels.
15. Serve the Empanadas hot and crispy accompanied by a red or green chili salsa, salad leaves and lime wedges.