Empanadas II

Description

 * Serves 6

Pastry

 * 3 cups flour
 * 1 teaspoon salt
 * 10 tablespoons butter, melted and cooled to lukewarm
 * ½ cup milk mixed with about 2 tablespoons hot water (more or less water, depending on what's needed to form a firm, yet workable, dough)

Filling

 * 2 tablespoons vegetable oil
 * 1 onion, chopped
 * 1 clove garlic, minced
 * 2 tomatoes, peeled, seeded and chopped
 * 1 pound ground beef
 * ½ teaspoon salt
 * 2 tablespoons finely chopped parsley
 * 1 hard-boiled egg, chopped
 * 8 green olives, chopped
 * oil for frying

Pastry

 * 1) Sift flour and salt into bowl.
 * 2) Add butter and milk mixture.
 * 3) Mix to form a smooth dough.
 * 4) Cut into 2 pieces.
 * 5) Cover and reserve.

Filling

 * 1) Heat oil in frying pan.
 * 2) Add onion.
 * 3) Saute for about 5 minutes, or until soft and golden, adding garlic during last minute or so.
 * 4) Add tomatoes, beef and salt.
 * 5) Simmer 20 minutes until almost dry.
 * 6) Remove from heat.
 * 7) Add parsley, egg and mix well.
 * 8) Roll out pastry on floured board to ⅛-inch thickness.
 * 9) Cut 12 x 4-inch circles from each piece.
 * 10) Place 1 teaspoon filling on each circle and moisten dough around edge with water.
 * 11) Fold over and seal edges well.
 * 12) Deep-fry in 375°F oil for 4 to 5 minutes until golden and crisp.
 * 13) Remove with slotted spoon and drain on absorbent paper.