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Conch Empanadas

(United States -pronounced "conk")

Ingredients: Curried Pastry 2 cups all purpose flour 1 teaspoon curry powder 1/2 teaspoon salt 12 tablespoons (1-1/2 sticks) unsalted butter, cut into 1/4 inch cubes 1/3 cup of ice water Filling: 2 talespoons olive oil  small onion, finely chopped 1/4 cup finely chopped green bell pepper 2 garlic cloves, minced 1/4 pound precooked (conch) (scungilli), finely choopped 2 tablespoons chopped cilantro 2 ablespoons chopped fresh parsley 2 tablespoons water 2 teaspoon old bay seasoning 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 1 large egg beaten

Directions:

The Dough

In a medium bowl, stir together the flour, curry powder, and salt.  Using pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal.  Tossing the mixture with a fork, gradually sprinkle in the ice water, mixing just until the dough is mist enough to hold together when pinched between your thumb and forefinger.  You may or may not need to add a little more water.  Form the dough into a thick flat disk, wrap in waxed paper and chill for at least 1 hour or overnight.

The Filling

In a large skillet, heat the oil over medium heat.  Add the onion and bell pepper and cook, stirring often, until softened about 3 minutes.  Add the garlic and stir for  1 minute.  Stir in the conch, cilantro, parsley, water, old bay seasoning, thyme, and pepper.  Cook, stirring often, until heated through, 1to 2 minutes. (because conch has a salty taste the filling will probably not need salt.)  Remove from the heat and allow the filling to cool completely.

Preheat the oven to 400 degrees.  On a lightly floured work surface, roll the dough out to form a 14-inch circle about 1/8 inch thick.  Using a 3-inch round cookie cutter cut about twelve circles.  Gather up and reserve the scraps.

Lightly brush the edges of the rounds with some of the beaten egg.  Place about 2 teaspoons filling in the center of each mound.  Fold the rounds in half to enclose the filling, and press the edges with a fork to seal them.  Transfer the empanadas to a lightly greased baking sheet. Repeat the procedure with the remaining dough and filling, combining the dough scraps and rolling them out to the last.

Lightly brush the tops of the empanadas with beaten eggs.  Bake until golden brown.  This should take from 15 to 20 minutes.  Serve hot or at room temperature.