Scrapple Empanadas

Dough

4 cups all-purpose flour
1 tsp salt
1/2 cup butter (unsalted), melted
4 egg yolks
1 cup water
Whisk milk and yolk in a small jug. Pulse flour, salt, and butter in a food processor until the butter becomes fine crumbs - largest lumps no bigger than peas (~4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough, about 10 seconds. (Note 2 for hand method)
Chill 30 min - Turn out onto a lightly floured work surface, then bring together into a smooth log~20cm/8" long. Cut in half, shape into 2cm/0/8" thick round discs. Wrap in cling wrap, then refrigerate for 30 minutes.
Cut rounds - Place one chilled disc on a lightly floured work surface. Roll out to 3 mm /0.1" thickness. Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.

Filling

1 onion

1/2 red bell pepper

1/2 green pepper

2tsp garlic or minced garlic

1lb scrapple beef

1/2 lb beef

3 tbsp olive

1tsp oregano

1tsp paprika

1Tbsp cumin

1tsp thyme

1/2 cup Tomato paste

1 cup of chicken stock

Preheat oven to 220°C/425°F (200°C fan).
Filling - Filling should be cold but spreadable. Place 3 tablespoons of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a border. Sprinkle
with olive and egg.
Seal - Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Alternatively, crimp with a fork or leave plain.
Bake 20 min - Place empanadas on 2 baking trays. Brush with egg yolk. Bake 20 minutes or until golden brown all over and crispy on the base.
Serve hot with dipping sauce of choice - my favorite is the homemade.

Smoked red pepper

4 tablespoons extra virgin olive oil divided
1 large shallot chopped; sub with 1/2 small onion
3 cloves of garlic minced
1/2 teaspoon smoked paprika
16 ounces roasted red bell peppers
1 teaspoon dried basil substitute with oregano
1/4 cup Coconut milk or 1/4 cup heavy cream optional;
salt and pepper to taste
Heat 1 tablespoon of the olive oil over medium heat in a large skillet. Add the shallot and cook for 3-5 minutes until softened. Add the garlic and smoked paprika, and cook 30 seconds longer. Set aside.
4 tablespoons extra virgin olive oil, 1 large shallot, 3 cloves garlic, 1/2 teaspoon smoked paprika
Remove the roasted red peppers from the jar and drain them in a colander and pat dry (there is no need to rinse them), then place them in a blender. Add the remaining 3 tablespoons of olive oil, cooked shallot mixture, and dried basil and process until very smooth. Taste and add salt and pepper as needed.
16 ounces roasted red bell peppers, 1 teaspoon dried basil
Place the roasted red pepper sauce in the same skillet that the shallot mixture was cooked in and heat the sauce for about 5 minutes, then stir in the heavy cream or coconut milk if using and continue cooking until just heated through. Note that heating the sauce helps meld the flavors, but it's completely optional at this point if you plan to cook the sauce in a dish at a later time. Add salt and black pepper to taste.
Add 1/4 cup heavy cream or coconut milk, salt, and pepper.