Brazilian Deep Fried Empanadas

To make the pastry dough, into a bowl add the wheat flour, the oil and the salt. Mix well with your hands until combined. Gradually add the water at room temperature, keep mixing by hand until it forms a soft dough that doesn't stick to your hands. 

Remove this dough from the bowl and knead until you get a light-colored smooth dough, for about 5 minutes.

Put this dough in a plastic bag and let it rest for a few minutes, while we prepare the filling. 

To make the filling, into a saucepan add the meat (without oil) and turn the heat on medium temperature. Add spices to taste and stir-fry this meat until it cooks through. Add the chopped tomato, stir until it breaks down. Turn off the heat, add the olives, mix. 

Set this filling aside until it cools down. 

Take the dough out of the plastic bag, split it in two pieces. Get one of the pieces and stretch it out with a rolling pin. Keep flipping and stretching the dough, until it gets really thin. 

Add the filling to the center of the dough, top it with parsley and chives, spray some water on the edges of the dough and spread this water by hand to make it easier to seal the edges of the empanadas. 

Seal well, by pressing down on the edges and cut your dough - about 15 cm each.

Remove excess dough.

Repeat this process until you've used up all this dough and filling.

Fry in very hot oil until golden.

Place the fried empanadas on paper towels to remove excess oil.

Serve.