INGREDIENTS:
| Filling: 2 tbsp. canola oil 3 garlic cloves, minced 1 cup chopped onions 1/2 cup chopped tomatoes 1/2 pound ground beef 1/4 pound ground pork 1 tsp. soy sauce | 1 tsp. salt 1 tsp. Tabasco sauce 1/8 tsp. cinnamon 1/8 tsp. pepper, 1 potato, diced 2 hard cooked eggs, sliced into 24 pieces 2 tbsp. red wine vinegar 1/4 cup raisins, soaked in warm water |
Follow double crust pie procedure for dough.
DIRECTION:
- Heat the oil in a skillet over medium heat, sauté garlic, onions and tomatoes, about 2 minutes. Add ground beef and pork and sauté 5 minutes more, breaking up chunks of meat to brown them evenly. Season with soy sauce, salt Tabasco, cinnamon, pepper and cloves.
- Add potato and cook for 10 minutes stirring frequently, until potatoes are done. Taste and correct the seasonings. Set aside to cool.
- Roll out pastry dough, about 1/16” thick, on a floured surface. Cut into 2-1/2” diameter circles. Place a tsp. of the filliping in the center of the pastry round. Top with a slice of egg and 2 – 3 pcs raisins.
- Fold over pastry into a half-moon, moisten the edges with water and press edges with fork tines to seal. Or flute with fingers. Prick top crust with fork in 2 or 3 places to let our steam while baking. Repeat with remaining pastry.
- Arrange meat pies on a cookie sheet. Brush tops with milk. Bake in a preheated 400ºF oven for 15 – 20 minutes or until golden brown.
Preparation and cooking time: 1 hour and 15 minutes
Makes: About 2 dozen empanaditas
