Empanadas

Ingredients:

Pastry:

3 cup all-purpose flour
1/2 teaspoon salt
6 tablespoon margarine
6 tablespoon vegetable shortening
2 tablespoon cold water

Filling:

1 onion, chopped
4 clove garlic, finely chopped
1 green pepper, seeded and chopped
1-1/2 teaspoon olive oil
8 ounce ground beef
1 teaspoon cocoa powder
1 tablespoon flour
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano, crushed
Salt and pepper
2 chili peppers, seeded and chopped
4 tablespoon canned crushed tomatoes
2 tablespoon slivered almonds
2 tablespoon raisins
2 tablespoon chopped green olives
2 tablespoon chopped fresh parsley

Glaze:

1 egg yolk
1 teaspoon water
2 teaspoon milk
Salt
Oil

Preparation:

Sift the flour with a pinch of salt into a mixing bowl or place in a food processor and mix once or twice.
Rub in the margarine and shortening until the mixture resembles fine bread crumbs, or work in the food processor, being careful not to over-mix.
Mix the liquid gradually, adding enough to bring the pastry together into a ball. Wrap the pastry well and chill for 20 to 30 minutes.
Brown the ground meat and drain away as much of the fat as possible. Add onion and garlic and cook until onion is soft.
Then add the cocoa, flour, spices, oregano and seasonings. Stir well and cook briefly before adding the chilies, tomatoes and parsley.
Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. Separate pastry into 4 sections.
Roll out one section of the pastry at a time on a floured surface large enough to cut the dough into four.
Place about 1-1/2 tablespoons of filling on the dough circle. Fold over and press to seal.
If the dough is a little dry, moisten the edges with a little warm water before pressing the edges together.
Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes or until golden brown.