Name: Empanadas (Argentine Meat-Filled Turnovers)
Ingredients: 1/2 c Onions; finely chopped; 1 tb Olive oil; 1/2 c Beef broth or water; 1/2 lb Lean ground beef; 1/4 c Seedless raisins*; 1 ts Dried hot pepper flakes; 1/2 ts Paprika; 1/4 ts Ground cumin seed; 1/2 ts Salt; Freshly ground black pepper; to taste; 2 Hard cooked eggs; cut in 8 wedges; 6 Pitted green olives; quartered; 2 c All-purpose flour; 1 ts Salt; 10 tb Butter; cut in 1/4" cubes; 1/3 c Cold water

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Appetizers, Foreign: ar	1	Servings

INGREDIENTS

1/2	c	Onions; finely chopped
1	tb	Olive oil
1/2	c	Beef broth or water
1/2	lb	Lean ground beef
1/4	c	Seedless raisins*
1	ts	Dried hot pepper flakes
1/2	ts	Paprika
1/4	ts	Ground cumin seed
1/2	ts	Salt
		Freshly ground black pepper; to taste
2		Hard cooked eggs; cut in 8 wedges
6		Pitted green olives; quartered
2	c	All-purpose flour
1	ts	Salt
10	tb	Butter; cut in 1/4" cubes
1/3	c	Cold water

INSTRUCTIONS

FILLING
DOUGH
* 1/4 cup seedless raisins, soaked in boiling water for 10 minutes and
drained thoroughly
Begin with the filling. Combine the onions, olive oil, and beef broth or
water in a skillet and boil over high heat until the liquid is evaporated.
Add the meat and cook, stirring constantly, until brown. Stir in the
raisins, hot pepper flakes, paprika, cumin, and salt and pepper. Set the
filling aside.
To make the dough, combine the flour, butter and salt in a large bowl.
Using your fingers, rub the flour and butter together until they are
blended and look like coarse meal. Add the water and mix until the dough
can be formed into a compact ball. Roll the dough out onto a lightly
floured surface, making a rough circle about 1/8 in. (3 mm) thick. As you
roll the dough lift it up occasionally and dust underneath with flour to
prevent sticking to the work surface. Cut into rounds about 5 in. (13 cm)
in diameter with a cookie cutter or empty tin can of the right size, or
using a plate or saucer of the right size as a guide, cut the circles with
a knife. Gather the resulting scraps of dough, roll and repeat until you
have 12 to 14 circles .
Place about 1+1/2 Tbs of the filling in the center of each circle, leaving
the edges of the dough exposed around it. Top the filling with a piece of
egg and 2 pieces of olive, and moisten the exposed dough with a finger
dipped in water. Fold the empanada in half to form a crescent and press the
edges firmly together. Decorate the edges of the empanadas by pressing the
dough with the tines of a fork, or by pinching with the fingers. Arrange
the empanadas on an un greased baking sheet and bake them in the middle of
a pre-heated 400F (200C) oven for about 5 minutes, or until they are
lightly browned. With a spatula transfer to a heated platter and serve
immediately.
NOTE: These may be made in a smaller size suitable for hors d'oeuvre. Cut
into 3 in. (8 cm) rounds, and use about 1 tsp of filling per empanada.
NOTES : This dish takes me back to my childhood as much as any other. It is
virtually impossible to go to a party or social function in Uruguay or
Argentina without being served these delicious meat pies. They are great as
a luncheon item, or served as a cocktail snack. Please try this recipe, I
guarantee you'll love it.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie
Whittle)> on Mar 13, 1998

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