Patricia’s Meat Empanadas

yield: 24

Filling Ingredients: $C:\Users\Lynn\Desktop\empanada-dough.jpg$

3 lb. ground beef

8 large onions

1 tablespoon paprika

Salt and pepper to taste

1 can of black olives, pitted and sliced

6 hardboiled eggs, sliced into four pieces each

Dough ingredients:

4 cups flour

1 tablespoon baking powder (magic powder)

1 tablespoon salt

¼ lb. Crisco shortening

1 cup hot milk

Directions:

Prepare the meat filling one day ahead so it can be chilled completely.

Fry the ground beef with the onions, paprika, salt and pepper. Cool down and chill mixture in the refrigerator.

For the dough, put the flour in a large bowl.

Add baking powder, salt and shortening. Mix well and work the Crisco all together with the flour.

Add the hot milk and mix everything until it’s not sticky.

Leave dough to rest for 10 minutes.

Preheat oven to 375° F.

Roll out dough on a floured surface. Cut dough into circles using the edge of a cup or glass.

Put cold meat filling into the centre. Add a slice of egg and some sliced olives.

Fold over and press edges together to seal. Crimp the edges with a fork, or fold the edges with a rope pinch.

Place on a baking sheet.

If you would like a shiny crust, brush with a beaten egg yolk that’s mixed with a tablespoon on water.

Bake for 20-30 minutes depending on size.

Enjoy!

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