Empanadas
From our South American friend, Marcello.
Yield 12 empanadas
Ingredients
Dough
4 cups of flour
2 eggs
2 tablespoons of salt dissolved in warm water
1/2 cup of shortening
Filling (Pino)
4 onions, chopped
2 pounds ground beef
3 hard-boiled eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon oregano
1 can pitted olives
| 1 | In a large bowl mix all dough ingredients, knead until well-mixed. Cover with moist cloth napkin, set aside until cool. |
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| 2 | Preheat over to 325°F. |
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| 3 | Saute onion in 2 tablespoons of olive oil, add beef and spices, cook until brown. Set aside until cool. |
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| 4 | Roll out cooled dough to 1/8 inch thickness; cut out 6 to 8 inch diameter circles; place about 3 tablespoons of Pino filling, a slice of hardboiled egg, and an olive in center. Wet 1/2 of the circle with water and fold over, enclosing Pino filling; pinch edges to seal. |
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| 5 | Place Empanadas on a cookie sheet and brush top with butter or shortening. Bake for 25 to 30 minutes (or until golden brown) in preheated oven. |
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