[world_famous_recipes] Empanadas

Empanada shells "Tapas de empanadas" can be purchased at hispanic
stores. They come frozen and must be defrosted in fridge or
microwave, but make sure they don't cook in microwave. A shell
recipes follows.
FILLING:

1 onion, chopped
2-3 garlic cloves, chopped
1 pound ground beef
1 tablespoon oregano
1 teaspoon paprika
1 teaspoon cumin
1/2 cup green olive, chopped
1/2 cup raisins
1 hard boiled egg, chopped
salt and white pepper to taste
olive oil

Brown onion and garlic on the olive oil. Add ground beef and brown.
Drain the fat off. Add the spices and cook until meat is down. Once
it is ready, mix in olives, raisins and egg. Scoop the meat mixture
(about a tablespoon worth) onto empanada shell. Fold the shell,
forming a semi-circle. Close the empanada by passing a fork through
its open edge, merging both sides of the shell. Brush the tops of
the empanadas with a bit of water or milk. Sprinkle sugar. Bake in
oven at 400 degrees F until golden or they can be fried in hot oil.
Empanada shells----Makes about 24 circles
1/2 pound cold salt butter or margarine
6 1/2 cups flour
1 teaspoon salt
3/4 cup to 1 cup cold water
Cut butter into pieces. Using an electric mixture mix with flour
and salt. Gradually add 3/4 cup water. Mix for 6 minutes. Dough
should form a ball. Pat into round shape. Place dough in plastic bag
and keep at room temperature for 20 to 30 minutes.
Divide dough in half and knead for 2 minutes. Roll out on lightly
floured surface to a thickness of 1/8-inch and 5 1/2-inches in
diameter.
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