Title: Argentine Empanadas
Categories: Mexican Latino Pastry Appetizer Ground
Yield: 1 Servings

1	lb	Ground beef
2	lg	Onions
2		Sliced boiled eggs
1/2	lb	Ripe olives
1/4	lb	Raisins
		Red pepper
		Salt
1	lb	Flour
2	tb	Melted lard
		Warm water

Fry meat in cooking oil. Add diced onions, pepper, salt. Cook until the onions are tender; thicken with a Tablespoon of flour. Refrigerate overnight.

Place the flour in a large bowl. Add the melted lard and stir with a knife. Pour in warm water and salt [don't know how much] to hold dough together. Knead well. Roll into 6" circles, very thin. Put 3T filling on each circle, topping each with olive, raisins, slice of egg. Close each to a half moon. Fry in deep fat. From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä

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