Recipe Categories
Tex Mexican
Empanada & Empanadillas

James's Baked Beef Empanada

FILLING 
2 tbl Vegetable oil 
1 tbl Ground paprika 
4 x Onions, finely sliced 
1/2 tsp Ground cumin 
1/2 tsp Dried oregano 
1/2 tsp Ground red New Mexican chile 
1 tsp Salt 
1 lb Ground beef 
3 x Hard-cooked eggs, sliced 
20 x Black olives, pitted 
40 lrg Raisins 
CRUST 
4 cup Flour 
1 tbl Baking powder 
1/2 tsp Salt 
1 x Egg yolk 
1 x Egg, beaten well 
1/2 cup Warm milk 
1 cup Shortening, melted 
GLAZE 
1 x Egg, beaten with 
2 tbl Milk 

 Method : 
Ron Kroll. I can't say that I've tried any of them. Hope they help.
Heat the oil with the paprika, add the onions and saute until soft. Add the cumin, oregano, chile powder, salt, and ground beef. Cook until the meat is no longer pink, but don't let it get too brown. Refrigerate until the next day so that the juice sets.
Preheat an oven to 400 degrees.
To make the crust: Sift the dry ingredients together. Add the liquid ingredients and beat to form a stiff dough. Divide the dough into 20 pieces and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 empanadas. Fold over the dough, wet the edge with milk, fold over again to make a border.
If you like them shiny, paint with glaze before putting them in the oven.
Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat
Scale: Mild
Note:
This recipe requires advance preparation.
NOTES : In Chile, empanadas are baked rather than fried, as they are in other Latin countries. To increase the heat add pebre sauce.

 Situated on the Indochinese peninsula, Cambodia is bordered by Thailand and Laos on the north and Vietnam on the east and south. The Gulf of Thailand is off the western coast. The size of Missouri, the country consists chiefly of a large alluvial plain ringed by mountains and on the east is the Mekong River. The plain is centered around Lake Tonle Sap, which is a natural storage basin of the Mekong