Baked Empanadas 2

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Title: Baked Empanadas 2
Yield: 20 Servings
Categories: Beef, Side Dishes


2 tb Vegetable oil
1 tb Ground paprika
4 Onions; finely sliced
1/2 ts Ground cumin
1/2 ts Dried oregano
1/2 ts Ground red New Mexican chile
1 ts Salt
1 lb Ground beef
3 Hard-cooked eggs; sliced
20 Black olives; pitted
40 lg Raisins

4 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg yolk
1 Egg; beaten well
1/2 c Warm milk
1 c Shortening; melted

1 Egg; beaten with
2 tb 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 CHILE-HEADS DIGEST V3 #138

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

From: "Carl & Joyce Camper"

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