Empanadas Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at www.dorothymcnett.com. This is just one of hundreds of versions! Usually the Chilean and Argentine empanadas are baked rather then fried, but there are recipes for either. Makes 16.

2 eggs, hard cooked
1 small onion
3 tablespoons olive oil
1 small sirloin steak (about 1/2 pound or so)
2-3 tablespoons golden raisins
1 teaspoon dried chili (or other peppers, as desired)
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon cumin seeds
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
2 cups all purpose unbleached flour
1 teaspoon sea salt
1/2 cup plus 2 tablespoons unsalted butter
1/3 cup very cold water
6-8 pitted green olives, quartered

Hard cook the eggs and set aside. Very finely dice the onion. Heat the oil in an 8-10 inch skillet. Cook and stir the onion several minutes to soften. Very finely dice the sirloin steak into about 1/4 inch cubes. Add to onions and cook several minutes to brown the meat thoroughly, stirring often. Add the raisins, chili, paprika, cumin, salt and pepper. Set aside.
Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl the flour and salt. Add the butter and pulse just to "cut" the butter into small pieces. Add the water and process just to make a ball. Roll dough on lightly floured surface into a circle about 1/8 inch thick. Cut into 5 inch circles, re-rolling the dough as necessary to use all of it. Place 1 heaping tablespoon of the meat filling (drain away the accumulated juices, if any) in the center of each circle, spreading out but leaving at least 1/2 inch margin all around. Cut each hard cooked egg into 8 pieces. Top filling with 1 piece of the egg and 2 olive slices. Moisten the exposed dough with water, using your finger or a pastry brush. Fold the empanade in half to form a crescent, pressing the edges together firmly. Twist edges together in an attractive pattern, or seal with a fork. Arrange them on parchment or silicone lined baking sheets. Bake about 12-15 minutes, or until lightly browned. Serve at once.

Recipe created 2008-03-02.

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