Argentinian Empanadas

These are savory-sweet pastries that are great for breakfast, lunch or dinner. This is a vegetarian version of the usual meat-filled South American pastries, from "Vegetarian Main Dishes from Around the World."

1/2 lb. frozen flaky pastry, thawed (phyllo is what I used this time but it's hard to work with)
1 onion, finely chopped
2 tomatoes, chopped
1 green bell pepper, finely chopped
1 T. chives, chopped
1 pear, finely sliced
2 peaches, finely sliced
1/2 C. red lentils, cooked
1 T. sugar
1/4 C. dry white wine (optional)
1/2 t. cinnamon
2 T. margarine
salt and pepper

1. Preheat oven 400. Heat margarine and fry onion until soft. Add tomatoes, pepper and chives and cook about 5 min.
2. Add pear, peaches and lentils and mix well. Sprinkle some sugar and pour wine to taste. Add cinnamon then season.
3. Roll out pastry and make circles about 4 in. diameter (you can use a bowl and trace around it).
4. Put some filling on half of circle, then moisten edges with water. Fold over and press together with fork. Poke a few holes to let steam escape. (I also brush pastry with a little melted butter).
5. Fill all empanadas and bake on tray for about 20 minutes until pastry is puffed up and golden.

I served with a green salad and homemade guacamole and chips.