Beef and Olive Empanadas

Submitted by Susan 2

"I know I got this from a cookbook several years ago, but have no idea which one. You can also make the filling separately and serve it over rice for a main course."

 

• Ready In: 58mins
• Ingredients: 14
• Yields: 36 empanadas
• Serves: 9

ingredients

• 6 ounces lean ground beef
• 1⁄3 cup finely chopped onion
• 1 minced garlic clove
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon ground red pepper
• 1⁄2 cup chopped pimento stuffed olive
• 1⁄4 cup tomato sauce
• 3 cups all-purpose flour
• 1⁄4 teaspoon salt
• 3⁄4 cup shortening
• 1 beaten egg
• 1⁄2 cup water
• 1 egg
• 1 tablespoon water

directions

1. For filling: Cook beef, onion & garlic; drain fat; Stir in cumin & red pepper; Cook & stir 1 minute; Stir in olives & tomato sauce; Set aside.
2. For pastry, stir together flour & salt; Cut in shortening until mixture resembles cornmeal. Add beaten egg & 1/2 cup water; stir until well combined. Turn dough onto lightly floured surface and knead 10-12 strokes. Divide dough in half; Roll 1 portion dough 1/8" thick; Cut into 3" rounds; Re-roll scraps & cut enough to total 18 rounds; Repeat with remaining dough portion. Place 1 rounded teaspoon of filling in center of each round; Moisten edges with water; fold in half, sealing edges with fork. Prick dough and place on ungreased baking sheet. Stir together egg & water; brush over empanadas.
3. Bake at 425 °F for 15-18 minutes Can also be deep-fried, if desired.