|Flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Butter||1 Cup (16 tbs), chilled|
|Eggs||2 , slightly beaten|
|Lukewarm milk||8 Tablespoon|
|Ground pork||1⁄2 Pound|
|Garlic||1 Clove (5 gm), crushed (Large Clove)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Ripe tomatoes||2 Large, peeled and chopped|
|Raisins||1⁄3 Cup (5.33 tbs), chopped|
|Pimento stuffed olives||8 , finely chopped|
|Canned hot chili/1/2 teaspoon chopped dried chili||1 , minced (Small Chili)|
|Marjoram leaves||1⁄4 Teaspoon|
|Hard-cooked eggs||2 , finely chopped|
|Shortening||2 Cup (32 tbs), heated to 365-375Â°f|
Mix flour with baking powder and salt in a mixing bowl; cut in half of the butter, using a pastry blender or two knives.
Add a mixture of eggs and milk, mixing only until dough can be formed into a ball.
Turn onto a lightly floured pastry canvas and roll into a rectangle.
Cut remaining chilled fat into small pieces and distribute over surface of dough.
Fold dough over several times; knead gently until very smooth and easy to handle, using as little flour on canvas as necessary.
Form into a ball.
Wrap well and chill several hours or overnight.
To prepare filling, heat oil in a skillet; add meat and next 3 ingredients; cook and stir about 5 minutes, or until meat is browned.
Add tomato and cook 3 minutes.
Mix in remaining ingredients, except shortening.
Roll out dough (half at a time) until very thin; cut into 4 inch rounds.
Spoon 1 heaped tablespoon of filling on each; brush edges with slightly beaten egg white and press to seal.
Deep fry empanadas in hot fat until golden on both sides.