Maria Angelica Enriquez
Empanadas
Filling:
2 tbsp vegetable oil 30 mL
3 onions, chopped 3
2 lbs boneless beef blade, finely chopped 1 kg
1/2 cup chopped black olives 125 mL
1/4 cup raisins 50 mL
2 tsp paprika 10 mL
1 tsp each ground cumin and dried oregano 5 mL
1/2 tsp salt 2 mL
6 hard-boiled eggs, peeled and quartered 6
Dough:
1/2 cup shortening 125 mL
2-1/2 cups water 625 mL
1/2 cup chicken stock 125 mL
8 cups all-purpose flour 2 L
2 eggs, beaten 2
Filling: In large skillet, heat oil over medium heat; cook onions, stirring, for about 5 min or until softened. Transfer to bowl. Add meat to skillet; cook, stirring, until no longer pink inside. Stir in onions, olives, raisins, paprika, cumin, oregano and salt and cook, stirring, for 5 minutes. Transfer to bowl; let cool, cover and refrigerate overnight.
Dough: In saucepan, heat shortening, water and chicken stock until shortening is melted. On work surface, pour flour into a pile; make a well in the pile. Pour in liquid, mixing until a soft dough forms. Knead until smooth. Cut into 24 equal pieces. Roll each into a ball and roll into a 6-inch (15 cm) circle. Place a spoon of filling in centre of circle; top with a quarter of hard boiled egg. Brush edges of circle with water. Fold dough over filling into a half moon. Fold over edges and crimp to seal. Prick all over with a fork. Place on greased baking sheet. Brush with beaten egg. Bake in 375ºF (190ºC) oven for 12 minutes. Reduce oven temperature to 325ºF (160ºC) and bake for 14 minutes longer or until golden. Serve hot. Makes about 24 pastries.
