Heat a frying pan with oil. Add the bacon,
garlic, onion and cook over moderate heat for 5 minutes, stirring
frequently. Add the pork and veal mince with the chicken mince and cook
for another 5 minutes or until browned. Use a form to break up any lumps
formed. Add the tomato paste, water and sugar to the pan. Bring the
mixture to the boil and stir constantly. Simmer on reduced heat, without
a cover for 20 minutes. Add the gherkins, eggs and cilantro. Set the
mixture aside for 30 minutes to cool.
Making the pastry:
Use a food processor to process the flour,
water, egg, sugar and butter for 30 seconds or until the mixture comes
together. Transfer the pastry to a floured surface and knead into a
ball. Cover with a plastic wrap and set aside for 10 minutes. Roll the
pastry into a 30 x 20 cm rectangle. Brush some extra melted butter on
the pastry and tightly roll up to form a long sausage. Cut into 3 cm
slices and cover with a clean tea towel to stop the pastry from drying
Place a slice of pastry flat on a lightly
floured surface and roll out to make a 12 cm circle. Use a spoon to
scoop a tablespoon of the filling and place at the center of the pastry.
Lightly brush the edges with egg white. Bring 1 side over to meet the
other side and press the edges to seal. Make some design as decoration
with a fork. Repeat the process for the remaining filling and pastry
until all are completed.
Heat a deep large pan with 2 cm of oil.
Add the empanadas and cooked in batches over medium heat for about 2-3
minutes each sidd. Remove and drain on paper towels and serve.