1. Dough
2. Mix ingredients well and let sit until cold.
3. Then knead until workable dough.... adding flour as necessary.
4. Filling
5. In a pan with olive oil saute garlic until medium golden.
6. Add Lea and Perrins and chopped tomato.
7. Bring to a boil and reduce until sauce has the consistency of gravy.
8. Salt and pepper to taste.
9. Add California chilies.
10. Put into a blender and blend fine.
11. Put the mixture back into the pan and add lobster chunks.
12. Let filling cool off.
13. In a bowl mix filling with grated manchego cheese.
14. On a wooden board start working the dough with a rolling pin until thin (approximately 1/8").
15. Cut into circles with cup or glass.
16. Fill circles with 1 tablespoon of the mixture and pinch together with a fork or your fingers.
17. Lightly cook in olive oil.
18. Serve with avocado and tangerine sauce

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.