***Crust***
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces butter or margarine
1/3 cup milk
***Filling***
1 pound ground beef
2 tablespoons vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chiles, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground paprika
1 tablespoon chopped fresh parsley or substitute dried
salt and freshly ground black pepper, to taste
***Glaze***
1 egg, beaten
1 tablespoon milk
DIRECTIONS:
To
make the crust, sift the dry ingredients into a bowl. Work the
margarine or butter into the flour using your fingers or two forks. Add
the milk and mix just until the dough comes together and can be formed
easily into a ball. Refrigerate for at least an hour.
Saute
the beef in a skillet until well done, stirring frequently with a fork
to keep the meat broken-up. In a separate skillet, saute the onion, bell
pepper, and jalapenos until the onions are a golden brown.
Combine all the remaining ingredients for the filling and nix well.
Preheat the oven to 400 degrees F. Divide the dough in two and roll out
to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon
the filling onto one half of each leaving room to fold in half and seal.
Press the edges with the tip of a fork and cut a 1" slice in the top.
Place on an ungreased baking pan. Combine the ingredients for the glaze.
Bake for 10 minutes. Reduce the heat to 350 degrees F and continue
baking until the crust turns light brown. Brush the tops with glaze and
bake for an additional 5 minutes.
NUTRITION:
381 calories, 27 grams fat, 23 grams carbohydrates, 13 grams protein per serving.
I cooked it without the things in italics.
From Here: http://www.cdkitchen.com/recipes/recs/262/Argentine_Empanadas22263.shtml