Baked Empanadas 2

Title:
Baked Empanadas 2

Yield:
20 Servings

Categories:
Beef,
Side
Dishes




Ingredients:




----------------------------------FILLING----------------------------------


     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





-----------------------------------CRUST-----------------------------------


     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



-----------------------------------GLAZE-----------------------------------


     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.