Holly's LATimes Empanadas

"originally from L A Times cookbook, modified slightly by me, favorite of Silvana and Julia"
 
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Ready In:
1hr 20mins
Ingredients:
12
Yields:
24 empanadas, leftover filling
Serves:
8
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ingredients

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directions

  • cook onions in large pan til tender, but not browned.
  • add beef and brown lightly, stirring to beak into small pieces.
  • add raisins, cumin seeds, oregano, and olives with bouillon powder and water.
  • cover and simmer 30 minutes.
  • season to taste with freshly ground pepper (and salt if necessary).
  • remove from heat and stir in chopped boiled eggs. cool.
  • place one tablespoon filling in center of round pastry, fold over, and seal edges.
  • ( i buy la saltenas para hornear) you can use pastry crust, bread dough, or won ton covers, cut into 4-5 inch circles.
  • brush tops with 1 beaten egg mixed with 1 TB water.
  • I bake on buttered foil on cookie sheet at 375 degrees, 20 minutes or til browned.

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