---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EMPANADAS
  Categories: Mexican, Hamburger, Beef
       Yield: 15 servings
  
 -----------------------------------PASTRY-----------------------------------
       3 c  All-purpose flour
     1/2 ts Salt
       6 tb Margarine
       6 tb Vegetable shortening
       2 tb Cold water
 
 ----------------------------------FILLING----------------------------------
       1    Onion, chopped
       4 cl Garlic, finely chopped
       1    Green pepper, seeded and
            Chopped
   1 1/2 ts Olive oil
       8 oz Ground beef
       1 ts Cocoa powder
       1 tb Flour
     1/2 ts Ground cumin
     1/2 ts Paprika
     1/2 ts Dried oregano, crushed
            Salt and pepper
       2    Chili peppers, seeded and
            Chopped
       4 tb Canned crushed tomatoes
       2 tb Slivered almonds
       2 tb Raisins
       2 tb Chopped green olives
       2 tb Chopped fresh parsley
 
 -----------------------------------GLAZE-----------------------------------
       1    Egg yolk
       1 ts Water
       2 ts Milk
            Salt
       1    Oil
  
   Contributed to the echo by: Leti Labell Originally from: Step by Step
   Mexican Cooking A modified version; original from Step by Step Mexican
   Cooking Empanadas con Picadillo
   
   Sift the flour with a pinch of salt into a mixing bowl, or place in a food
   processor and mix once or twice. Rub in the margerine and shortening until
   the mixture resembles fine breadcrumbs, or work in the food processor,
   being careful not to over-mix. Mix the liquid gradually, adding enough to
   bring the pastry together into a ball. (In a food processor, add the liquid
   through the funnel while the motor is running.) Wrap the pastry well, and
   chill for 20 to 30 minutes.
   
   Brown the ground meat well, and drain away as much of the fat as possible.
   
   until the onion is soft. Add to the meat. Then add the cocoa, flour,
   spices, oregano, and seasonings. Stir well and cook briefly before adding
   the chilies and the tomatoes. Cook slowly for 10-15 minutes.
   
   Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
   add the parsley with the tomatoes, above.)
   
   Roll out the pastry on a floured surface. (We didn't do this. We ran the
   dough through the pasta machine - much easier! We found the #3 setting on
   our Atlas pasta maker to be the right thickness.)
   
   Cut the dough into 4 inch rounds. (I used a leftover container from ricotta
   cheese to get the right size.)
   
   Place about 1-1/2 tablespoons of filling on the dough circle. Fold over,
   and press to seal. If the dough is a little dry, moisten the edges with a
   little warm water (with your finger) before pressing the edges together.
   Crimp the edges with a fork. With a toothpick, prick several holes on the
   top of the empanada to allow the steam to escape.
   
   Mix the glaze ingredients together. Place empanadas on a baking sheet, and
   brush with the egg glaze.
   
   Bake at 425 for 15-20 minutes, or until golden brown.
   
   If you like, you can freeze these. To bake frozen empanadas, place the
   frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
   30-35 minutes at 425 degrees.
   
   Makes 15 empanadas.
  
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