Empanadas with tomato salsa

Empanadas

2 tsp	Salt
3 cups	Plain flour
4 Tbsp	Butter, (or lard)
½ cup	Water, (cold)
1	Egg
1	Egg, (white)
1 tsp	White vinegar
2 tsp	Olive oil
1	Onion, (finely chopped)
3 cloves	Garlic, (minced)
800 g	Beef mince (Main)
¼ cup	Red wine
2 tsp	Tomato paste
½ cup	Beef stock
2 tsp	Brown sugar
10	Pitted black olives, (finely diced)
2	Jalapeno chilli, (or more if you desire)
1	Salt & freshly ground pepper, (to season)
3	Eggs, (boiled, chopped)
1	Water

Salsa

½ cup	Corn kernels, (freshly cooked or tinned,well drained)
2	Large ripe tomatoes, (finely diced)
1	Red onion, (finely diced)
1	Red capsicum, (finely diced)
1 tsp	Caster sugar
1 Tbsp	Sherry vinegar
1 Tbsp	Coriander, (finely chopped)
1	Salt & freshly ground pepper

Directions

1. To make the empanadas; sift the flour and salt together then rub in the butter or lard.
2. Beat together the water, egg, egg white and vinegar. Make a well in the centre of the flour and pour in.
3. Mix until combined then turn out and knead until you have a soft dough. Wrap and put in the fridge for 1 hour.
4. To make the filling; heat the oil in a fry pan then add the onion and garlic. When soft add the beef mince, and brown.
5. Add the wine, stock, paste, sugar, olives, chillies, salt and pepper then simmer for 30 minutes. Let cool.
6. Preheat the oven to 200C. Lightly grease or line an oven tray with baking paper. Roll the pastry and cut into 10-15cm circles depending on the size you prefer.
7. Place spoonfuls of the mixture on the pastry, top with chopped egg then brush the edges with water, fold over and seal. Bake for 20 minutes or until golden.
8. To make the salsa; combine all the ingredients and let sit for at least 30 minutes for the flavours to develop.