Little Meat Pies

Litle meat Pies | Empanadas - Spain | about cooking | the wonderful world of cooking | Almost anything may be used as filling: Shrimp, oysters, fish, veal, chicken, rabbit, partidge, venison. Filling must have just enough gravy to moisten and characteris-tically contains olives and chopped egg.

ingridient to make spanis foods Litle meat pies :

1 onion, chopped fine

1 green pepper, chopped fine

1/4 pound  beef chuck, ground

2 tablespons oil 

1/2 cup chopped stuffed olives

1 hard cooked egg, chopped

1/4 cup seedless raisins

1/2 teaspoon black pepper 

1 tablespoon sugar

3 1/4 cups sifted flour 

1/4 teaspoon salt

5 tablespoon butter, malted

1 tablespoon flour

Preparation little meat pies :

cook onion, green pepper , tomato, and beef in oil until onion tender. Add next 5 ingredients, mix well, reserve.

combine 3 1/4 cups flour dan salt, cut in 5 tablespoons butter, add water, mix let stand for 10 minutes, roll out on floured surface to 1/8 inch thickness. Brush with melted butter. Sprinkle with 1 tablespoon flour. Fold in half. Roll to 1/8 inch thicknees cut into 24 rounds. Place filling on 12 of the pastry rounds. Top with remaining rounds. Seal with fork. Prick tops. Fry in deep fat at 375 degree for 5 to 7 minutes. Drain on absorbent paper. Yield 12 empanadas.