Pancetta & Mountain Pepperleaf Empanadas with Chilli Apple Tomato Sauce – The Source Bulk Foods

Ingredients

• 240g organic spelt flour
• 1 tsp baking powder
• Pinch of salt
• 150g butter, chilled, chopped
• 2 eggs
• 20mL cold water
• 30g biodynamic dried apple wedges
• 60g sundried tomatoes
• 375mL water
• 2 tsp onion powder
• 1 tsp garlic granules
• 2 tbs organic apple cider vinegar
• 2 tbs organic maple syrup
• 1/2 tsp chilli flakes
• A pinch of salt to taste
• 2 tbs olive oil
• 200g pancetta, diced
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 300g potato, 1cm diced
• 3 tsp mountain pepperleaf
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 100g cheddar cheese, grated
• Handful fresh parsley, finely chopped
• 1 tbs lemon juice