Holly's Latimes Empanadas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 3 onions, minced
• 1 tablespoon oil or 1 tablespoon brush pan with butter
• 1 lb ground beef or 1 lb leftover chopped beef or 1 lb roasted lamb
• 1/2 cup bouillon (2 tb chicken buillon powder in 1/2 c water)
• 1 1/2 cups raisins
• 1 1/2 teaspoons cumin seeds, crushed
• 1 1/2 teaspoons dried oregano
• 20 pitted green olives, chopped
• fresh pepper
• 4 hard cooked hard-boiled eggs, chopped (some of yolks discarded)
• 1 beaten egg, mixed with
• 1 tablespoon water, to glaze tops of empanadas

Recipe

• 1 cook onions in large pan til tender, but not browned.
• 2 add beef and brown lightly, stirring to beak into small pieces.
• 3 add raisins, cumin seeds, oregano, and olives with bouillon powder and water.
• 4 cover and simmer 30 minutes.
• 5 season to taste with freshly ground pepper (and salt if necessary).
• 6 remove from heat and stir in chopped boiled eggs. cool.
• 7 place one tablespoon filling in center of round pastry, fold over, and seal edges.
• 8 ( i buy la saltenas para hornear) you can use pastry crust, bread dough, or won ton covers, cut into 4-5 inch circles.
• 9 brush tops with 1 beaten egg mixed with 1 tb water.
• 10 i bake on buttered foil on cookie sheet at 375 degrees, 20 minutes or til browned.