I bought this magazine- Recipe.com and could not resist making some of the things i saw in there. Everything looks so scrumptious. I had mentioned it before when I made pepperoni bread, which is totally something I would make again.
Recipe largely adapted from Better Homes, link here.
16 ounces lean ground beef
1 cup finely chopped onion
2 clove garlic, minced
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 cup chopped pimiento-stuffed green olives
1/2 cup tomato sauce
1/4 cup golden raisins
3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup shortening
1/2 cup milk
1 beaten egg
1 tablespoon water
In a food processor or a large bowl, stir together all-purpose flour and salt. Cut in shortening until mixture resembles cornmeal. Add milk and beaten egg; stir until just mixed. If making in a bowl, turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. If using a food processor, switch to dough blade and whirl with 10 pulses. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total.
In a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Remove from heat and stir in olives, tomato sauce, and raisins. Set aside.
Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
To make the egg wash- stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden.