Empanadas de Horno

by Maria

Servings: 20

INGREDIENTS

4 cups all-purpose flour
1 tbsp. baking powder
Salt, to taste
1 egg yolk
1 whole egg, beaten
1-1/2 cups warm milk
1 cup melted shortening
2 tbsp. oil
1 tsp. paprika
4 onions
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
1 lb. ground beef
3 hard-boiled eggs, sliced
20 black olives
40 large raisins

INSTRUCTIONS

To prepare dough:
Sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening. Mix to make a stiff dough. Divide into 20 pieces and roll each thinly into a circle.

Stuffing or pino:
In frying pan, heat oil with paprika and saute onions until soft. Add chili powder, oregano, cumin and salt. Add meat and mix with onions. Cook until meat is no longer pink.

To prepare empanadas:
Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives. Fold dough over filling. Wet the edge with milk, fold over again and seal. Bake in a 200°C/400°F oven until cooked and lightly browned. Serve hot.

CHEF COMMENTS

Empanadas de Horno in English is Baked Meat Turnovers.

Tagged: empanadas, mexican add tags

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