Filling:
Fry onion in hot oil until cooked, lower the heat and add paprika
and ground beef, when cooked add the rest of the spices, and the bouillon
dissolved in 1/2 cup of water.Let it simmer for 5 to 10 minutes on
low heat. When cool use to stuff the empanadas.
Dough:
Sift flour, baking powder and salt together, add melted lard and hot
milk, mix little, mixing well, but not kneading. Let stand for 20
minutes and then roll it.
Cut in circles approximately 6" diameter, and put in each of
them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard
boiled egg, moisten the edges and fold shaping them as triangles or
rectangles, brush with egg white or milk, puncture in 2 or 3 spots.
Place on a baking sheet and bake for 40 minutes at 375 F.
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