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Beef Empanadas




Source of Recipe


by pamelabennet/EDC, from Best of Family Circle cookbook, 1985


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9123.12

List of Ingredients




Dough:
2 cups unsifted all-purpose flour
1/4 tsp. salt
3 Tbs. bacon fat, melted OR vegetable shortening, melted
1 Tbs. vegetable oil
1/3 cup milk
1/3 cup warm water

Filling:
1 cup finely chopped onion (large)
2 cloves garlic, finely chopped or crushed
1 tsp. vegetable oil
2 tsp. chili powder
1/4 tsp. ground cumin
1/2 pound ground beef
2 hard boiled eggs, chopped
18 medium size pimiento stuffed green olives, sliced
Prepared hot chili sauce (optional)

Recipe



For dough:
Combine the flour, salt, shortening and vegetable oil in a med. size bowl; stir to blend. Heat the milk in a saucepan over low heat until bubbles appear around the edges. Add to the flour mixture along with the warm water. Stir with a fork to form soft dough. Turn the dough out onto a lghtly floured board. Knead until smooth, about 3 minutes. Cover; let rest 20 minutes.

For filling: Saute the onion and garlic in 1 tsp. oil in a skillet until tender and lightly browned, about 5 minutes. Stir in chili powder and cumin. Crumble the beef into the skillet. Saute, stirring 3 minutes or until the beef loses its pink color. Form the dough into a 12-inch long roll on a lightly floured board. Slice into 12 equal pieces. Roll out each piece on a lightly floured board into a 5-inch round.

Preheat the oven to hot (400 F). Lightly grease a cookie sheet. Place about 1-1/2 Tbs. of filling in center of each round and top with 1 Tbs. chopped egg and about 1 Tbs. olives. Moisten the edges of several rounds with water. Fold in half and press edges firmly together to form half circle. (Empanadas should be very plump with the filling). Trim with scissors to make a neat edge. Repeat with the remaining rounds.

Place the empanadas on the prepared cookie sheet. Bake for 15 minutes. Serve hot with chili sauce if desired.