Empanadas
Published in: Texas Recipes
1 1/2 cup onions -- minced
1/2 cup shortening
1 pounds ground beef
1/4 cup seedless raisins
1/4 cup pine nuts
1/2 cup sweet red pepper -- minced
4 teaspoons salt and pepper
1/4 teaspoons oregano
4 hard-cooked eggs -- minced
5 cup flour
3/4 cup butter
1 cup water
24 stuffed green olives
1 egg -- lightly beaten
1 teaspoons sugar (optional)
Saute onions in shortening until golden. Add meat and cook, stirring
frequently, until lightly browned. Add raisins, pine nuts, red
pepper, 1 1/2 teaspoons salt, pepper, and oregano. Blend thoroughly.
Cool. Add hard-cooked eggs. Chill for at least one hour.
Sift together flour and remaining salt. Cut in butter until mixture
resembles coarse meal. Add water, a little at a time, stirring
lightly with a fork, using just enough water to hold ingredients
together. Shape into a ball. Chill for 30 minutes.
Roll dough 1/8 inch thick on a lightly floured board. Cut into 3 1/2
inch circles. On half of each round place an olive and a rounded
tablespoon of the meat mixture. Fold dough over meat and moisten
edges; seal securely by pinching with lightly floured fingers. (May
be frozen at this point.) Place on ungreased baking sheet. Combine
lightly beaten egg and sugar. Brush over pastries. Bake at 450
degrees for 20 minutes. Makes 2 dozen.
Recipe Notes
A short cut is to use Pillsbury pie crusts found in the refrigerator
section of your supermarket.
Exported from A Cook's Books -- Recipe management for Macintosh
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