Empanadas (Chilean/Argentine style)

DOUGH

2 1/4 cups all purpose flour

1 1/2 teaspoons salt

1 stick unsalted butter (cut into 1/2 inch slices)

1 large egg

1/3 cup ice cold water

1 tablespoon distilled white vinegar

MEAT

1 1/2 tablespoons olive oil

1 cup chopped onion

1/2 pound lean ground beef

Salt

Fresh ground black pepper

Tabasco or hot sauce to taste

1/2 teaspoon ground cumin

1/2 teaspoon paprika

2 hard boiled eggs, sliced

12 black or green olives, sliced

30 raisins

Prepare dough first. Mix dough ingredients together in bread machine or food processor until smooth. Roll out dough as flat as possible. Place on cookie sheet and refrigerate for an hour.

Sautee onion in olive oil in medium heat until transparent. Add ground beef and cook until brown. Add salt and pepper to taste. Add cumin, paprika, and hot sauce. Set aside and heat oven to 400 degrees. Slice olives, eggs, and raisins and them into a separate bowl.

Cut out 6 inch circles from dough and place on cookie sheet. Spoon meat mixture on one half of circle then add a dolup of olive, egg, raisin mixture. Fold circle over mixture to create a semi-circle, close ends with egg wash or fork. Bake in 400 degree oven for 10 minutes, flip empanadas over, then bake for another 5 minutes until golden brown. Serve and enjoy!