INGREDIENTS

INSTRUCTIONS

/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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