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1
Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice.
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2
Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix.
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3
Mix the liquid gradually, adding enough to bring the pastry together into a ball.
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4
(In a food processor, add the liquid through the funnel while the motor is running.)
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5
Wrap the pastry well, and chill for 20 to 30 minutes.
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6
Brown the ground meat well, and drain away as much of the fat as possible.
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7
until the onion is soft.
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8
Add to the meat.
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9
Then add the cocoa, flour, spices, oregano, and seasonings.
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10
Stir well and cook briefly before adding the chilies and the tomatoes.
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11
Cook slowly for 10 to 15 minutes.
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12
Add the nuts and the olives, and allow to cool.
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13
(Oh, you were supposed to add the parsley with the tomatoes, above.)
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14
Roll out the pastry on a floured surface.
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15
(We didn't do this.
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16
We ran the dough through the pasta machine - much easier!
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17
We found the number 3 setting on our Atlas pasta maker to be the right thickness.)
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18
Cut the dough into 4 inch rounds.
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19
(I used a leftover container from ricotta cheese to get the right size.)
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20
Place about 1 1/2 tablespoons of filling on the dough circle.
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21
Fold over, and press to seal.
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22
If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together.
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23
Crimp the edges with a fork.
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24
With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
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25
Mix the glaze ingredients together.
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26
Place empanadas on a baking sheet, and brush with the egg glaze.
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27
Bake at 425F (220C) for 15 to 20 minutes, or until golden brown.
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28
If you like, you can freeze these.
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29
To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze.
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30
Bake for 30 to 35 minutes at 425F (220C).
