Ingredients
| 4 cups | all-purpose flour | | 1 tbsp. | baking powder | | Salt, to taste | | 1 | egg yolk | | 1 | whole egg, beaten | | 1-1/2 cup | warm milk | | 1 cup | melted shortening | | 2 tbsp. | oil | | 1 tsp. | paprika | | 4 | onions | | 1/2 tsp. | chili powder | | 1/2 tsp. | cumin | | 1/2 tsp. | oregano | | 1 lb. | ground beef | | 3 | hard-boiled eggs, sliced | | 20 | black olives | | 40 | lg. raisins |
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Instructions
To prepare dough:
Sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening. Mix to make a stiff dough. Divide into 20 pieces and roll each thinly into a circle.
Stuffing or pino:
In frying pan, heat oil with paprika and saute onions until soft. Add chili powder, oregano, cumin and salt. Add meat and mix with onions. Cook until meat is no longer pink.
To prepare empanadas:
Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives. Fold dough over filling. Wet the edge with milk, fold over again and seal. Bake in a 200°C/400°F oven until cooked and lightly browned. Serve hot.
Author's Comments
Empanadas de Horno in English is Baked Meat Turnovers.
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