.::Empanada (Meat Turnover)::..

Servings: 20 Empanadas

INGREDIENTS:

1 pound ground beef
1 clove garlic, minced, or 1/2 teaspoon garlic powder
1 small onion, minced
1 cup diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raisins

PASTRY:

3 cups all-purpose flour
4 tablespoons sugar
1/2 teaspoon salt
1/2 cup water
1/3 cup oil
3 egg yolks (plus some egg whites for sealing empanadas)

Brown ground beef. Push meat to one side and saute garlic until brown, then add onion.
Mix the meat, garlic and onion, then add potatoes. Stir and cook until potatoes are
tender. Season with salt and pepper and mix in raisins.

PASTRY:

Mix and knead all ingredients until dough is soft. On a floured board, roll out 1/8 inch
thick. Cut into 4 or 5-inch-diameter circles (use wide-mouthed jar or cup for cutting
circles). Put a spoonful of meat filling in center of each circle. Fold to half-moon shape,
wet edges with egg white, press and seal sides. Deep fry until golden brown and drain.
or, instead of deep frying, pies can be baked in preheated 425 F oven for 15 to 20
minutes or until golden brown