Empanadas (Meat Filled Turnovers)

Pastry:

12 ounces of flour

1/2 tsp salt

12 tbsp of butter

1-4 tbsp cold water

Filling:

1 chopped onion

I minced garlic clove

1 small chopped green pepper

8 ounces of minced beef

1 tsp cocoa powder

1 tbsp flour

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp oregano

salt and pepper to taste

3 chilies chopped

2 tsp tomato paste

3 tbsp water

2 tbsp of chopped or flaked almonds

2 tbsp raisins

egg ( for brushing)

oil for frying

Mix in flour and salt. Rub in the butter until mixture is like fine breadcrumbs. Add water slowly, add enough to for the pastry into a ball. Refrigerate for 30 minutes. Cook onion, garlic and green pepper in some oil until soft. Add the meat and fry quickly util it is good and browned. Add the spices and seasoning, stir will and cook just a tiny bit before adding the chilies, tomato paste and water. Simmer 15 minute. Add the almonds and raisins. Allow to cool. Roll out pastry into 6 inch rounds on a floured surface. Place cooked filling on one side of the rounds of pastry and dampen the edges with water. Fold over and press to seal the edges. Place on a cookie sheet and brush with a beaten egg. Prick with a fork a few times at bake at 425 degrees Fahrenheit about 15 minutes.