Empanadas

Ingredients:

3 ½ Cups of flour

1 Pack of yeast dissolved in ¼ cup lukewarm water

2 Eggs

½ Cup lukewarm milk

Pinch of salt

1 Stick softened butter

½ LB. Ground beef

2 Onions, chopped

1 Clove garlic, minced

1 Dried red pepper, crushed

2 Hard-boiled eggs chopped

8 pitted green olives

½ Cup raisins

Paprika, marjoram to taste

Cooking oil

1 Beaten egg

Method

                Place flour in a bowl, make well in center. Pour in the milk, eggs, and dissolve yeast; mix thoroughly. Add butter to obtain a smooth dough. Cover with plastic wrap and let stand for 2 hours. To prepare the stuffing: mix in the meat, onions, garlic and red pepper. Heat 2 tablespoons oil in a pan and cook the stuffing in it. Let it cool and add the chopped eggs, olives, raisins, paprika and marjoram to taste. Roll out the dough to a quarter inch thickness as if you were making a pie. Cut circles 4 inch diameter. Cover each half-circle the stuffing; brush the edges with the beaten egg. Fold each circle in two and press sides. In a pan, brown turnovers.