Baked empanadas 2
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Baked empanadas 2
  Beef    Side dish  
Last updated 6/12/2012 1:06:08 AM. Recipe ID 31475. Report a problem with this recipe.
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      Title: Baked empanadas 2
 Categories: 96feb, Beef, Side dish
      Yield: 20 Servings
      2 tb Vegetable oil
      1 tb Ground paprika
      4    Onions; finely sliced
    1/2 ts Ground cumin
    1/2 ts Dried oregano
    1/2 ts Ground red New Mexican chile
      1 ts Salt
      1 lb Ground beef
      3    Hard-cooked eggs; sliced
     20    Black olives; pitted
     40 lg Raisins

      4 c  Flour
      1 tb Baking powder
    1/2 ts Salt
      1    Egg yolk
      1    Egg; beaten well
    1/2 c  Warm milk
      1 c  Shortening; melted

      1    Egg; beaten with
      2 tb Milk
  These came out of the Jan/Feb 96 Chile Pepper Magazine written by
  Barb & Ron Kroll. I can't say that I've tried any of them. Hope they
  Heat the oil with the paprika, add the onions and saute until soft.
  Add the cumin, oregano, chile powder, salt, and ground beef. Cook
  until the meat is no longer pink, but don't let it get too brown.
  Refrigerate until the next day so that the juice sets.
  Preheat an oven to 400 degrees.
  To make the crust: Sift the dry ingredients together.  Add the liquid
  ingredients and beat to form a stiff dough.  Divide the dough into 20
  pieces and roll each into a thin circle. Put a spoonful of the
  filling on half of the circle and divide the egg slices, the olives
  and raisins among the 20 empanadas. Fold over the dough, wet the edge
  with milk, fold over again to make a border.
  If you like them shiny, paint with glaze before putting them in the
  oven. Place on a sheet pan and bake until brown.  Serve with pebre
  sauce.  Heat Scale: Mild
  Note: This recipe requires advance preparation. 

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Recipe ID 31475 (Apr 03, 2005)

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