**Empanadas** are meat pies popular throughout the Latin world. They probably originated in Galicia in the northwest corner of Spain.

Spanish settlers introduced empanadas to the New World, and they are a special
favorite in Chile and Argentina. The variety of fillings for empanadas is endless and
includes stewlike mixtures chicken, beef, ham and cheese, fish and seafood.
Other fillings include spinach, peas, potatoes, pumpkin and beans.

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Ingredients

Pastry

• All-purpose flour -- 3 cups
• Baking powder -- 1 tablespoon
• Salt -- 1 teaspoon
• Lard, shortening or oil -- 1/4 cup
• Milk, water or broth -- 1/2 to 3/4 cup, as needed

Pino Filling

• Oil -- 2-3 tablespoons
• Onion, minced -- 1
• Garlic, minced -- 2-3 cloves
• Ground beef -- 1 pound
• Paprika -- 1 tablespoon
• Cuminseed -- 1 teaspoon
• Oregano -- 1 teaspoon
• Water or stock -- 1 cup
• Raisins (optional) -- 1/2 cup
• Black or green olives (optional), pitted and chopped -- 1/4 cup
• Flour -- 1 tablespoon

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Directions

1. Mix the flour, baking powder and salt together in a large bowl. Rub the lard or
   shortening into the flour with your fingers, breaking it up into small pieces.
   If using oil, simply stir it in.

2. Stir in just enough milk, water or broth to form a kneadable mass.
   Remove it to a floured work surface and knead for about 5 to 10 minutes,
   or until it is silky smooth. Add a little flour if it is too sticky. Cover it with
   a towel or bowl and let it rest at least 30 minutes.

3. While the dough is resting, heat the oil in a saute pan over medium flame.
   Saute the onions until they are translucent, 3 or 4 minutes. Add the garlic,
   paprika, cuminseed and oregano and saute 1 or 2 minutes more.
   Add the ground beef, salt and pepper and sauté, breaking up the beef until it
   is cooked through, 5 to 7 minutes.

4. Stir in the water or stock, raisins and olives and bring to a simmer.
   Sprinkle flour over all and stir in well. Simmer for another 5 to 8 minutes, or
   until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.

5. Preheat oven to 375°F. Cut the rested dough into 12 equal portions.
   Lightly flour a work surface and roll each portion out into a 6- to 8-inch round.
   Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border.
   Wet the edges with a finger dipped in water, fold over into a half moon and seal
   the edges with the tines of a fork or by rolling them up into a scalloped edge.
   Lay out on a baking sheet.

6. Brush tops with an egg beaten with a little water if you like. Bake for 30 to 40
   minutes until browned on top. Serve warm

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This Recipe, And Many Variations Of It, Is Published Here

bon appetit