Empanadas (meat pie)

Yield: 1 Servings

Measure Ingredient
1 pounds Ground Beef
2 \N Garlic Cloves; Minced
2 \N Hard Boiled Eggs
\N \N Cold; Chopped
¼ cup Milk
\N \N Salt & Black Pepper
\N \N Raisins; To Taste
\N \N Green Olives; Chopped
1 pinch Red Pepper; crushed
\N \N Cooking Oil
1 large Onion; Chopped
\N \N Pastry Dough or; grands biscuits for dough


Fry onions in cooking oil until soft. Add minced garlic and brown lightly.

Drain oil. Add ground beef to onions and saute until meat turns a light brown. Add chopped olives, eggs, salt and black pepper, raisins, pinch of red pepper and milk. Allow to simmer (uncovered) over low heat for 5 mins.

PASTRY DOUGH: Any good grade of commercial pie crust mix will give satisfactory results -or- use your own favorite recipe .... Roll out dough ⅛" thickness and cut with a 5" cutter. Place meat filling on one side of the dough. Fold the other side over the filling and pinch the edges. Deep fry in hot cooking oil until crisp and brown .. or .. bake in a 400oF oven until the crust is a golden brown Yields 5 meat pies Yield: 5 servings

Posted to bbq-digest by Lloyd <lloyd2@...> on Nov 17, 1998, converted by MM_Buster v2.0l.

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