Empanadas (Little Meat Pies)

                  Empanadas (Little Meat Pies)

Ingredients

FILLING:

1 pound ground beef
½ cup onions, chopped
8 green olives, chopped
1 teaspoon salt
¼ teaspoon oregano

PASTRY:

2½ cups flour
1 egg yolk
½ cup water
¼ cup butter
1 teaspoon vinegar
½ teaspoon salt

Procedure

FILLING:

Brown the ground beef and onions in a frying pan until meat has lost all its pink color.
Stir in the remaining ingredients.
Drain the mixture well, and allow it to cool.

PASTRY:

Preheat oven to 400°F.
In a bowl, mix the flour, butter, egg, yolk, and vinegar together by hand.
Stir the salt into the water and sprinkle water, a little at a time, over the flour mixture.
Knead the dough until it is smooth. (To knead, flatten the dough on a surface that has been dusted with a little flour. Fold the dough in half and flatten again. Turn. Repeat the process for about 15 minutes.)
For each empanada , roll ¼ cup of dough into a 9-inch circle.
Put ½ cup filling on the circle, and fold it in half.
Press the edges of the dough together, and poke a small hole in the top using a toothpick. Place on a cookie sheet.
Repeat process until all the dough and filling are used up.
Bake 10–15 minutes.
Serve hot with chimichurri .

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