EMPANADAS (Beef Turnovers)
Dough: 1 pound flour 1 egg 4 ounces butter, softened 3/4 teaspoon salt 3/4 cup water, approximately Filling: 1 large onion, chopped 1 cup raisins 1 sweet pepper, chopped 12 green olives, chopped 8 ounces butter 2 hard-boiled eggs, chopped 1 pound ground beef 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon red pepper 1 egg white Pinch of cumin, thyme and oregano Oil for frying
To prepare dough: Place flour on pastry board and make a well in the center. Put butter, 1 egg and salt in well. Mix together, adding water little by little. Knead and let rest for 15 minutes. Roll dough to a thickness of about 1/8-inch. Cut into 4-inch circles. To prepare filling: Saute, onion and sweet pepper in butter. Add beef and fry until brown. Add paprika, stir and remove pan from heat. Mix in remaining ingredients. Place about two tablespoons of the filling on each circle of dough. Moisten the edges of dough with egg white and fold over the filling, sealing the empanada by crimping the edge. Fry in hot oil until golden. Yield: I dozen.