Recipe - Baked Empanadas 2

FILLING
2 tablespoon Vegetable oil
1 tablespoon Ground paprika
4 Onions; finely cut or sliced up
One half teaspoon Ground cumin
One half teaspoon Dried oregano
One half teaspoon Ground red New Mexican chile
1 teaspoon Salt
1 pound Ground beef
3 Hardcooked eggs; cut or sliced up
20 Black olives; pitted
40 lg Raisins

CRUST
4 cup Flour
1 tablespoon Baking powder
One half teaspoon Salt
1 Egg yolk
1 Egg; beaten well
One half cup Warm milk
1 cup Shortening; melted

GLAZE
1 Egg; beaten with
2 tablespoon Milk

These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb &
Ron Kroll. I can't say that I've tried any of them. Hope they help.

Heat the oil with the paprika, add the onions and saute until soft. Add
the cumin, oregano, chile powder, salt, and ground beef. Cook until the
meat is no longer pink, but don't let it get too brown. Refrigerate until
the next day so that the juice sets.

Preheat an oven to 400 degrees.

To make the crust: Sift the dry ingredients together. Add the liquid
ingredients and beat to form a stiff dough. Divide the dough into 20
pieces and roll each into a thin circle. Put a spoonful of the filling on
half of the circle and divide the egg slices, the olives and raisins among
the 20 empanadas. Fold over the dough, wet the edge with milk, fold over
again to make a border.

If you like them shiny, paint with glaze before putting them in the oven.
Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat
Scale: Mild

Note: This recipe requires advance preparation.
Posted to CHILEHEADS DIGEST V3 #138

Date: Tue, 22 Oct 1996 05:29:12 0700

From: "Carl & Joyce Camper" chateaustripmin@mcn.net

NOTES : In Chile, empanadas are baked rather than fried, as they are in
other Latin countries. To increase the heat add pebre sauce.