Empanadas

I made these for my husband once, and he hated them.  But guess what? When he met my mother before we were married, he ate hers and loved hers!  We use the same recipe!  It’s the Latin version of a sandwich to go!

Empanadas
1 2/3 cups all-purpose flour, crust
1/8 teaspoon salt, crust
4 ounces butter, crust
1/3 cup milk, crust
1 pound ground beef, filling
2 tablespoons olive oil, filling
1 onion, finely chopped
1 red bell pepper, stems removed
2 jalapeno, finely chopped
1 potato, boiled and cooled

2 eggs, hard-boiled, chopped
12 green olives, finely chopped
2 tablespoons raisins
1 tablespoon paprika
1 tablespoon parsley, fresh, chopped
salt and pepper, to taste
1 egg, glaze
1 tablespoon milk, glaze

To make the crust, sift dry ingredients into a bowl. Work the butter into the flour with your fingers. Add the milk and mix until the dough comes together and can be formed easily into a ball. Refrigerate at least one hour.

Saute the beef in a skillet until well done, stirring frequently. In a separate skillet, saute the onion, bell pepper and jalapenos until the onions are a golden brown. Combine all the remaining ingredients for the filling and mix well.

Preheat the oven to 400. Divide the dough in two and roll out to a thickness of 1/8 inch and cut into 7-inch circles. Spoon the filling into one half, and fold and seal the other half on top. Prick the top with a fork. Place on an ungreased baking sheet.

Combine the ingredients for the glaze. Bake for 10 minutes. Reduce heat to 350 and continue baking until the crust turns light brown. Brush the tops with the glaze and cook an additional 5 minutes.

Photo from Laylita’s Recipes.

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