Empanadas de Pino

To make filling

• 1

  1. Heat oil in a skillet over medium heat. When it is hot, but not smoking, add the garlic and cook until golden. Add the beef and salt to taste, and cook for a few minutes, stirring occasionally.

• 2

  2. Add the onions, raisins, bouillon cube, spices, paprika, cumin, oregano, flour and sugar. Cover, reduce the heat to medium-low, and continue cooking, mixing occasionally with a wooden spoon. Cook the mixture for about 15 minutes to mingle flavors and reduce the onions’ strength. Taste the mixture for seasoning , add salt to taste, remove from heat, and let cool.

To make dough

• 1

  1. Put the flour and salt in a deep bowl. Add the vegetable shortening. Mix everything together with your hands.

• 2

  2. Add the vinegar and gradually mix in enough lukewarm water to form a dough. It should not be sticky. Knead the dough for 10 to 15 minutes to make it soft and pliant.

• 3

  3. Cut the dough into eighteen roughly equal pieces and form into smooth balls.

• 4

  4. On a lightly-floured board, use a rolling pin to flatten each ball as thinly as possible into 8” circles.

To make empanadas

• 1

  1. Preheat the oven to 350°F.

• 2

  2. Form the empanadas and add 1/4 cup of the beef mixture to the middle of each circle of dough and then top with a couple slices of the chopped egg and one or two olives.

• 3

  3. Lightly flour a baking pan and place the empanadas on top without crowding them.

• 4

  4. Brush the top of each empanada with the beaten egg yolk.

• 5

  5. Put the pan into the oven. Remove it when the empanadas are golden brown, about 25 minutes. Serve hot. You can also make the empanadas and then freeze them for four to five months.