Empanadas

The empanada, having it's origin derived from the Arabic meat-filled pie, samosa, is a delicious pastry that can be filled with meats, cheeses, vegetables or fruits among others stuffing.

Serves: 8-12

Ingredients and Directions for the Crust:

3 cups all-purpose Flour
1 teaspoon Salt
2 teaspoon White Sugar
1 Teaspoon Baking Powder
¼ cup cold Water
1 tablespoon White Vinegar
1 Egg
1/3 cup Butter

Directions:

Mix the dry ingredients in a deep bowl. Work the butter into the flour using your fingers or two forks. Add the water and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

Ingredients and Directions for the Filling:

½ kg Minced Meat (beef)
2 Boiled Eggs (finely chopped)
1 Onion (chopped)
½ cup Green Olives (chopped)
¼ cup Beef Broth or Water
3 tablespoons Oil
¼ cup Raisins
1 tablespoon Paprika
1 tablespoon Cumin
1 tablespoon White Vinegar
1 teaspoon White Sugar

Directions:

In a large pan, saute the onion until golden brown, add the beef and stir until well done (use a fork to break up the meat into small pieces). Combine all the remaining ingredients for the filling and mix well.

Preheat the oven to 400 F. Divide the dough in two and roll out to a thickness of 1/8-inch. Now cut into circles of about 7″ in diameter (use a small-medium bowl to create the shape and cut around it) that should give you quite a few circles.

Spoon the filling onto one half of each leaving room to fold and seal. Press the edges with the tip of a fork. Brush the crust with some egg (this is mostly for the color) and bake for 15 minutes until the crust turns light brown.

Serve with any Salsa.

Note: This recipe might seem complicated, but its really not. Try it, you won't be sorry.

For more great recipes go to www.BaldManRecipes.com