Beef Empanadas Recipe

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   1.

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   TO MAKE FILLING: In warm butter in large skillet saute/fry onion till tender.

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   Add in beef and saute/fry till brown.

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   2.

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   Add in tomato, chilies, 1 tsp.

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   of salt and bay leaf; simmer, stirring occasionally about 20 min or possibly till liquid evaporated.

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   Remove from heat, throw away bay leaf.

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   Stir in olives.

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   3.

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    Preheat oven to 400 degrees.

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    4.

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    Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water.

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    Blend till mix holds together like bread dough.

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    5.

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    Divide pastry into 12 pcs on lightly floured surface, roll each piece into a 6 inch round.

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    Place about 3 Tbsp.

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    of filling in one half of each round, fold over other half.

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    6.

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    Press edges together with fingers, to seal, flute edges.

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    Cut slits on top of each empanada, brush with egg yolk beaten with 1 Tbsp.

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    water.

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    Bake 20 to 25 min or possibly till golden.

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    NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.

* Per serving · 4 servings · Values may vary.

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