Chilean Fried Empanadas
|Ground beef||1 Pound|
|Chopped onion||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Broth||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||1 , chopped|
|Shortening||3 Tablespoon, melted|
Blend paprika into beef.
Saute in skillet until brown.
Stir in 1 tablespoon flour and broth; mix well.
Cook, stirring constantly, over medium heat until thickened.
Season with salt and pepper to taste.
Remove from heat; add egg.
Measure 4 cups flour into mixing bowl; season with 1 teaspoon salt.
Add 3 tablespoons water, shortening and vinegar, blending well.
Knead dough; roll out on floured surface.
Cut into 2 1/2-inch rounds.
Place spoonfuls of beef mix- ture on 1 side of rounds.
Fold over; seal edges with fork.
Fry in deep hot fat until lightly browned.