Empanadas

This recipe is a little scary, because I actually translated it from a high school Spanish text book. I can't quite remember why I did this. It may have been an assignment, but I can't remember. But these are delicious, so I must have done something right.

Start by making the dough:

2 Cups Flour
Dash of Salt
1 Cup Shortning
1/4 Cup Water

Mix all ingredients well. Use a rolling pin to roll the dough out. Using your hands, roll the dough into small balls, and then with your hand, or a small lid, flatten the dough balls into 5 inch disks.

Filling:

1 Pound Ground Beef
1 Large Onion, diced
5 Eggs, Hard-Boiled and finely chopped
1 teaspoon Paprika
1/4 Cup Olives, chipped
1 teaspoon Cumin
Salt and Pepper

Cook meat and drain off excess fat. Add onion and cook until tender (about one minute) Add paprika, cumin, olives, salt and pepper and cook over low heat for about 20 minutes. Take off the heat and let the filling cool down. Add about a teaspoon of filling to each disk. Add the eggs on top of the filling. Brush edge of dough with water. Close and seal them using your fingers or a fork.

You can either:

Place empanadas in a frying pan with Canola oil. Cook for 10-15 minutes until golden brown.

-OR-

Bake at 375-degrees for 25 minutes.