Heat oven to 400 degrees Fahrenheit.
For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
Mix the milk and chocolate chips in a large saucepan over medium heat until the chocolate has completely melted.
Remove from heat and slowly add sugar and salt, mixing well, until
Stir in the remaining ingredients except the strawberries, pecans and chocolate chips.
Cover and refrigerate for about 30 minutes.
Pour mixture into the Ice Cream Canister and follow directions in the How to Operate section of your Ice Cream Maker.
Do not fill the Canister more than 2/3 full, as the mixture will expand
When mixture has finished churning add strawberries, pecans and chocolate chips and stir in evenly.
In a bowl, whisk together egg yolks, milk, vanilla, butter and sugar until combined.
In a large bowl sift together the flour, baking powder, nutmeg and salt.
Whisk into the egg yolk mixture until well mixed with no lumps remaining.
Beat egg whites to medium peaks. Add 1/3 of the egg whites into the batter and gently stir until lightened. Gently fold in the remaining egg whites in 2 additions.
Pre-heat the Bubble maker and pour the batter evenly over the bottom plate. Some people use a soup ladle to do this. Use a temperature Silicon or wood utensil to spread the batter evenly over the bottom plate.
Bake for 3 to 5 minutes until the waffle turns golden brown.