Half Moon Empanadas
|Flaky turnover pastry||1|
|Vegetable oil||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Garlic clove||1 Large, minced|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Ground beef chuck||4 Ounce|
|Canned tomatoes with juice||1 Cup (16 tbs)|
|Chopped golden raisins||3 Tablespoon|
|Chopped pimiento stuffed olives||3 Tablespoon (Salad Olives)|
|Egg||1 Large, beaten with 2 tablespoons water|
|Water||2 Tablespoon (For Beating The Egg)|
1. Prepare Flaky Turnover Pastry. Wrap in plastic wrap; set aside.
2. In 10-inch skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high. Add ground beef and salt; cook, breaking up meat with side of spoon, until beef begins to brown, about 5 minutes. Stir in tomatoes with their juice, raisins, and olives, breaking up tomatoes with side of spoon. Cook over high heat until liquid has almost evaporated, 7 to 10 minutes. Remove from heat.
3. Preheat oven to 425°F. Divide dough into four equal pieces. On floured surface, with floured rolling pin, roll one piece of dough until 1/26 inch thick. Keep remaining dough covered. With 3-inch round biscuit cutter, cut out as many rounds as possible, reserving trimmings. On one half of each dough round, place 1 level measuring teaspoon of filling. Brush edges of rounds with some egg mixture. Fold dough over to enclose filling. With fork, press edges together to seal dough; prick tops. Brush tops of empanadas lightly with egg mixture. With spatula, lift turnovers and place, 1 inch apart, on ungreased large cookie sheet.
4. Bake turnovers just until golden, 15 to 17 minutes. Repeat with remaining dough, filling, and egg mixture. Press together dough trimmings and reroll.