Recipe: Empanadas

Recipes using McCormick Red Pepper, Crushed

Dough:

• 3 lbs all purpose floour
• 8 tbsp margarine
• 4 tbsp shortening
• 3/4 cup boiling water
• 1/2 tbsp salt
• 2 eggs

1. Put flour on a table; make a well in the center.
2. Work in margarine and shortening with fingers.
3. Add water slowly; working it in until a ball may be formed that does not stick to fingers.
4. Knead hard for 10 minutes.
5. Cover and set aside for 1 hour.
6. Roll dough out until 1/8" thick.
7. Cut unti 5 1/2" circle, using a small plate or saucer as a guide.

Filling:*

• 1 lb ground meat
• 1 lb chopped onion
• 1 chopped green pepper
• 6-8 sliced gree olives
• 4 chopped hard-boild eggs
• 4 tbsp golden raisins
• 2 cups low sodium beef broth
• 3 tbsp margarine
• 1 16 oz can tomatoes
• 3 tbsp ground paprika
• 1/2 tsp crushed red pepper
• 1 tbsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp white pepper
• 1 tbsp salt

1. Saute onion and green pepper in the margarine until tender.
2. Add tomatoes and meat.
3. Cook for a moment, stirring well; remove from heat and add seasonings and beef broth.
4. Cook a little longer until meat is done. Add raisins and olives and let cool.
5. Add hard boiled eggs.
6. Refrigerate mixture for 1 day.
7. When ready to prepare empanadas, roll out dough, place 1 tablespoon of filling in center. Moisten the edges of the dough round and fold over mixture. Crimp the edges with a fork.
8. Bake on unbuttered cookie sheet until golden brown (25-30 minutes) at 400° F. Makes 32 empanadas.

* Prepare a day ahead.