MEAT EMPANADAS

Empanadas is a particularly good party dish, as they don't
require to be sitting up at a table to eat them.

SHELLS:
empanada shells, about 12

Note from the Source:
I'm not including the recipe for the shells because it's too much trouble to make them (plus, it's been so long since I've made my own shells that I've lost the recipe).

Empanada shells ("tapas de empanadas") are available at some hispanic markets. Call up until you find one that has them. They generally come frozen, and you must defrost them before using them. Some hours in the
fridge is probably the best way of defrosting it, if you are desperate use the microwave, but be careful they don't start cooking.

FILLING:
1 onion, chopped
2 to 3 garlic cloves, chopped
1 lb ground beef
1 tbsp oregano
1 tsp paprika
1 tsp cumin
1/2 cup green olives, chopped
1/2 cup raisins
1 hard-boiled egg, chopped
salt and white pepper to taste
olive oil
tomato sauce (can be omitted)

Brown the onion and the garlic on the olive oil. Add ground beef and brown. Drain the fat off.

Add the spices and cook until the meat is done. If you'd like, add some tomato sauce (I use pasta sauce), enough to moisten the meat.

Once it's ready, mix in the olives, raisins and the egg (I personally skip the egg).

Scoop the meat mixture (about a tablespoon worth) onto the shell.

Fold the shell, forming a semi-circle. Close the empanada bypassing a fork though its open edge, merging both sides of the shell.

Brush the tops of the empanadas with a bit of water or milk. Sprinkle with sugar.

Bake in oven at 400 F. until golden.

VARIATIONS:
Empanadas can be made with many different fillings. Another favorite of mine is cheese, Monterey Jack is probably the best choice in the US.

For a dessert alternative, use quince-jam as a filling (traditional quince-jam empanadas, however, are rather small).