Beef Empanadas

I have adapted this from a recipe I found in Gourmet Magazine. You can substitute lean ground beef for cold roast beef. I make smaller empanadas and serve them as finger food at appetizer parties.

• Ready In: 1 hr 5 mins
• Yields: 16 empanadas

Ingredients

• 3⁄4 lb  leftover roast beef
• 1⁄3 cup raisins
• 1  cup boiling water
• 1  small onion, minced
• 2  garlic cloves
• 2  tablespoons butter
• 1⁄3 cup black olives, chopped
• 1⁄3 cup mild green chili, chopped
• 3  tablespoons dark brown sugar
• 2  tablespoons fresh cilantro, minced
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  egg, beaten
• 4  cups flour, unsifted
• 1  teaspoon salt
• 1 1⁄3 cups shortening
• 12  tablespoons cold water
• 1  egg, beaten

Directions

1. FILLING:.
2. In food processor, chop beef fine.
3. Soak raisins in boiling water. Drain and dry.
4. Saute onion & garlic in butter.
5. Combine beef, raisins, sauteed ingredients, olives, chiles, brown sugar, cilantro, salt, pepper, and egg.
6. PASTRY:.
7. Combine flour, salt in large bowl. Cut in shortening with pastry blender.
8. Sprinkle in cold water and mix lightly with fork. With hands shape dough.
9. in ball and divide in half. Roll half dough between 2 sheets of saxed.
10. paper to 21 x 11 inches. Peel off top layer of paper. Cut 8 - 5".
11. circles. Place on ungreased baking sheets. Spoon 3 tablespoons meat mix into each.
12. circle. Moisten edges with water. Fold pastry in half and press edges to.
13. firmly seal. Crimp edges or press edges with tines of fork. Prick tops.
14. with fork. Brush with beaten egg. Repeat with other half of pastry. Bake.
15. 35 minutes. Serve warm or at room temperature.