Baked Empanadas - 1

Recipe Ingredients

		Filling
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Ground paprika
4		Onions - finely sliced
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground red new Mexican chile
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Ground beef
3		Hard-cooked eggs - sliced
20		Black olives - pitted
40		Raisins (large)
		Crust
4 cups	250g / 8.8oz	Flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1		Egg yolk
1		Egg - beaten well
1/2 cup	118ml	Warm milk
1 cup	198g / 7oz	Shortening - melted
		Glaze
1		Egg - beaten with
2 tablespoons	30ml	Milk

Recipe Instructions

Heat the oil with the paprika, add the onions and saute until soft. Add the cumin, oregano, chile powder, salt, and ground beef. Cook until the meat is no longer pink, but don't let it get too brown. Refrigerate until the next day so that the juice sets Preheat an oven to 400F.

To make the crust: Sift the dry ingredients together. Add the liquid ingredients and beat to form a stiff dough. Divide the dough into 20 pieces and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 Empanadas.

Fold over the dough, wet the edge with milk, fold over again to make a border If you like them shiny, paint with glaze before putting them in the oven. Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat.

Source:
From 1994 Shepherd's Garden Seeds Catalog, pg. 19

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