->Emapanadas 19 <-

2 Tbsp. butter or margarine

1/2 cup chopped onion

1 lb. lean ground beef or pork

2 lg. ripe tomatoes, chopped

1 tsp. salt

1 can (3 oz.) green chilies, drained, chopped

1 bay leaf

2 Tbsp. chopped black olives

1 1/2 cup unsifted flour

3/4 tsp. salt

1/2 cup shortening (Crisco best)

4 to 4 1/2 Tbsp. cold water

1 egg yolk

In hot butter in large skillet saute onion until tender. Add beef

and saute until brown. Add tomato, chilies, 1 teaspoon of salt and bay leaf; simmer, stirring occasionally about 20 minutes or until

liquid evaporated. Remove from heat, discard bay leaf. Stir in

3. Preheat oven to

400 degrees.

Make Pastry: In medium bowl, combine flour, salt, shortening and water. Blend until mixture holds together like bread dough. Divide

pastry into 12 pieces on lightly floured surface, roll each piece

6 inch round. Place about 3 tablespoons of filling in one

half of each round, fold over other half. Press edges together with

fingers, to seal, flute edges. Cut slits on top of each empanada,

1 tablespoon water. Bake

20 to

minutes or until golden brown. Note: Packaged pastry mix can also be used and prepared as label

directs. For faster cooking, can also be cooked in deep fry oil.