Receta - Empanadas de Horno

Empanadas de Horno

Baked Meat Turnovers)

4 cups all-purpose flour

1 tablespoon baking powder Salt

1 egg yolk

1 whole egg, beaten

1 1/2 cups warm milk

1 cup melted shortening

2 tablespoons oil

1 teaspoon paprika

4 onions, finely chopped

1/2 teaspoon each chili pepper, cumin and oregano

1 lb. ground beef

3 hard boiled eggs, sliced

20 black olives

40 large raisin

Prepare the dough*

Sift flour with baking powder and salt. Add egg yolk, egg, milk, and shortening. Mix to make a stiff dough, divide into 20 pieces, and roll each thinly into a circle. Stuffing or pino

In frying pan heat oil with paprika and sauté onions until soft. Add chili peppers, oregano, cumin and salt. Add meat and mix with onion. Cook until meat is no longer pink.

Prepare empanadas

Place spoonful of stuffing on half of each dough circle. Add sliced egg, raisins, and olives. Fold dough over filling, wet the edge with milk, fold over again, and seal. Bake in a 400 degree oven until cooked and lightly browned. Serve hot.

Makes 20 empanadas.

Suggested wine: Cabernet Sauvignon.