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Title: Beef Empanadas
Categories: Latino, Beef, Fruits, Vegetables, Pastry
Yield: 10 Servings

2 lg Eggs; hard-boiled
1/2 md Onion; fine chopped
1 tb Olive oil
1 cl Garlic; fine chopped
1/2 ts Ground cumin
1/2 ts Dried oregano
3/4 lb Ground beef chuck
2 tb Raisins
1 1/2 tb Pimiento-stuffed olives;
- chopped
14 oz Can whole tomatoes in juice;
- drained, chopped,
- reserving 2 tb juice
1 pk Frozen empanada pastry
- disks; thawed
4 c Oil (approximate)

Equipment: a deep-fat thermometer

Cut each egg crosswise into 10 thin slices.

Cook onion in olive oil in a heavy medium skillet over medium heat,
stirring frequently, until softened. Add garlic, cumin, and oregano
and cook, stirring, 1 minute. Stir in beef and cook, breaking up
lumps with a fork, until no longer pink, about 4 minutes.

Add raisins, olives, 1/2 ts salt, 1/4 ts pepper, and tomatoes with
reserved juice, then cook, stirring occasionally, until liquid is
reduced but mixture is still moist, about 5 minutes. Spread on a
plate to cool.

Preheat oven to 200?F/95?C with rack in middle.

Lay a large sheet of plastic wrap on a dampened work surface (to
help keep plastic in place), then roll out an empanada disk on
plastic wrap to measure about 6". Place 3 tb meat mixture on disk
and top with 2 slices of egg. Moisten edges of disk with water and
fold over to form a semicircle, then crimp with a fork. Make more
empanadas in same manner.

Heat 3/4" vegetable oil in a deep 12" skillet over medium heat
until it registers 360?F/180?C on thermometer. Fry empanadas, 2
or 3 at a time, turning once, until crisp and golden, 4 to 6
minutes per batch.

Transfer to a shallow baking pan and keep warm in oven. Return oil
to 360?F/180?C between batches.

Note:

Empanadas can be brushed with oil and baked on an oiled baking
sheet in a 425?F/220?C oven until golden, about 10 minutes. They
will not be as crisp as fried empanadas.

Recipe by Melissa Roberts and Maggie Ruggiero

Recipe FROM: Gourmet Magazine, Sep 2007

Formatted by: Dave Drum, Oct 14, 2012

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