Recipe information
Yield
Makes about 12 empanadas
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Grease a baking sheet and sprinkle flour over it.
Step 2
In a large mixing bowl, combine the flour with 1 teaspoon of the salt, 6 tablespoons of the margarine, and the water, stirring with a spoon and then using your hands to thoroughly blend the dough. Roll the dough out to a thickness of 1/4 inch, then spread the remaining 2 tablespoons margarine on the dough’s surface. Lightly sprinkle the dough with flour, fold it in half and then in half again, and then roll it out again to a thickness of 1/16 inch. Cut out about 12 circles from the dough using a 5-inch ring mold.
Step 3
Heat the oil in a large skillet over medium heat, then add the onions and the garlic. Stir in the ground beef and season with the remaining 1/2 teaspoon salt, pepper, parsley, and oregano. When the beef is lightly browned, add the bell pepper. Increase the heat and cook, stirring constantly, until the beef is fully cooked. Let cool and then stir in the olives, hard-cooked eggs, and raisins. Put 2 tablespoons of the filling in the middle of each dough circle and fold the dough in half to form a half-moon, pressing the edges together firmly and pinching them all around or pressing them with the tines of a fork to seal. Place the empanadas on the prepared baking sheet and brush them with the egg yolk. Bake until golden brown, 15 to 20 minutes.
