Empanadas
3 onions, minced
2 tbsp. shortening (or oil)
1 lb. ground beef or leftover roast beef, chopped up
1/2 cup beef broth
1 cup raisins
1 tsp. cumin
1 tsp. oregano
20 pitted green olives, chopped
salt and red pepper to taste
2 hard-boiled eggs, chopped
Pastry for 2-crust 9 inch pie
Cook onions in shortening until
tender but not brown. Add beef and brown lightly, stirring to
break into small pieces. Add broth, raisins, cumin, oregano, and olives.
Simmer 30 minutes.
Season to taste with salt and red pepper. Remove from heat and stir in
eggs. Cool.
Roll pastry on floured surface to about 1/4 inch
thick. Cut into
2-inch rounds. Place 1 tbsp. filling on each,
fold over and seal the edges. Pierce tops with a fork. Bake
at 375 degrees 15 minutes or until browned.
Serve hot or cold.
