Empanadas

Makes about 16

Maria Leija

ingredients

1
Prepare Meat filling:
2
In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
3
In a frying pan, heat the olive oil. Sauté the onions, chilli pepper, and garlic until soft. Add the ground beef mixture, and cook until meat is browned. Add beef (or chicken) stock, tomato sauce and diced potatoes and cook for about 20, or until the potatoes are done. Add the olives and cook uncovered 10 minutes or until the liquid is fully evaporated, but the meat is still moist.
4
Prepare Empanadas:
5
Stir flour, baking powder and salt together. Add shortening and stir. Beat eggs with milk and then add to flour mixture.
6
Use hands to form dough into a ball. Cover and chill for 1 hour.
7
Divide dough into 16 portions on a lightly floured board, roll each one into a 6-inch circle.
8
Place about 2 1/2 tablespoons of meat filling into the center top with a small amount of sour cream and cheese. Moisten edges with a little water. Fold in half and press edges together with a fork to seal.
9
Heat 3/4 inch vegetable or peanut oil in a deep 12-inch skillet over medium heat. Fry empanadas, 3 at a time turning once, or until crisp and golden. Or, brush empanadas with oil and bake in 425 degrees oven for about 10 to 15 minutes, until golden brown.