tag:blogger.com,1999:blog-70744017438080657322012-02-16T07:43:37.169-08:00Vicahttp://www.blogger.com/profile/17120594702616866580noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-7074401743808065732.post-46750823775437577242007-11-26T04:05:00.000-08:002007-11-26T04:35:01.165-08:00Ingredients:<br /><br />12 - 15 empanada shells<br />1 tbsp. olive oil<br />2 large onions, chopped<br />4 spring onions, chopped<br />4 garlic cloves, chopped<br />1 lb ground beef<br />2 tsp vinegar<br />1 tbsp oregano<br />1 tsp paprika<br />1 tsp cumin<br />1/2 cup green olives, chopped<br />1/2 cup raisins<br />2 hard-boiled egg, chopped<br />salt and white pepper to taste<br />1 tbsp sugar<br />butter<br /><br /><br /><br />Instructions<br />Defrost the empanada shells.<br /><br />Mix the ground beef with the vinegar and the cumin in a bowl.<br /><br />Heat the oil and sautee the onion until golden. Add the garlic and sautee for less than a minute. Add the ground beef and brown. Drain off the fat, add the rest of the spices, cover and let cook in medium to low heat for abt 1/2 hour. Remove from heat. Add the sugar, the olives, raisins and egg, mix well. Allow to cool a few minutes.<br /><br />Scoop the meat mixture (about a tablespoon) onto the shell. Fold the shell, forming a semi-circle. Close the empanada by passing a fork though its open edge, merging both sides of the shell.<br /><br />Brush the tops of the empanadas with a bit of water or milk. Bake in oven at 400 F. until golden.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7074401743808065732-4675082377543757724?l=empanadas-de-carne-meat-turnovers.blogspot.com' alt='' /></div>Vicahttp://www.blogger.com/profile/17120594702616866580noreply@blogger.com0