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INGREDIENTS:

Filling: 
2 tablespoons olive oil 
2 large Spanish onions, minced 
2 pounds ground beef 
4 cloves garlic, crushed 
Salt and freshly ground black pepper 
2 red bell peppers, roasted, peeled, seeded and chopped 
1 cup canned, peeled tomatoes 
1/2 cup green cocktail olives (pimento filled), whole 
1/4 cup black currants 

Empanada Dough: 
2 1/2 cups all purpose flour 
1 teaspoon salt 
1 teaspoon sugar 
5 tablespoons vegetable shortening 
1 egg, beaten 
1/3 cup dry white wine

Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture
should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should
be pliable; if not add more wine.

Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch
round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each
circle with about 2 1/2 tablespoons in the center of the dough.

Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side
to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.

In a deep sautι pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the
empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.

Yield: 6 to 8 servings

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