Ingredients: 1/2 cup chopped onions 50 grams (3 1/2 tablespoons) butter 2 tablespoons cooking oil 250 grams bacon – sliced into 1/4-inch pieces 250 grams ham – sliced into 1/4-inch pieces 1 whole chicken – boiled till cook, deboned and cut into 1/4-inch cubes 1 small can Vienna Sausage, halved lengthwise, then sliced crosswise into 1/8-inch thick slices (half moon) 1 small can green peas or 100 grams frozen peas and cooked 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 hard-boiled eggs – peeled and sliced into 8 half moons Crust: See Empanada Pastry Recipe Mixture for Sealing Pie Edges: 1 egg white 1 tablespoon cold water Mix together well and use to brush edges of pie crust and to brush top of pie. You may also use milk to brush edges and top. Procedure: In a medium wok over medium-low fire, saute onions in butter and oil until transparent. Add bacon and cook until half cooked. Add ham, chicken, Vienna sausage, peas, salt and pepper. Simmer about 10 minutes, stirring occasionally to prevent sticking at the bottom and to blend the flavors. The mixture must be moist but not wet. Remove from fire and let cool. When cool, put 2 tablespoons (for small pies) or 1/4 cup (for bigger pies) of the mixture onto one side of rolled out pie crust. Top with a slice of hard boiled egg. Brush edges with egg-white/water mixture. Fold over the pie crust and seal edges by making small folds around. Brush top with egg-white/water mixture or milk. Arrange pies on a greased and floured cookie sheet or line cookie sheet with baking paper. Bake in pre-heated oven at 175ºC or 350ºF for 15 to 20 minutes or until the crust is a light golden brown. Makes 30 small pies or 25 big pies. The small pies are good for merienda and bigger ones for...