FRIED EMPANADAS WITH BEEF OR CHICKEN FILLING

1 kg Plain flour

250 g Butter, lard or margarine

1 Egg

400 ml Salted water

Beef filling:150 g Butter, lard or margarine

2 tb Oil

750 g Minced beef

8 Or 10 green (spring) onions

1 tb PaprikaSalt and pepper

4 Hard boiled eggs, chopped

250 g Green olives

1 t Ground chilli

1/4 c Tomato puree

1 t Ground cumin

1 t Mixed spices

1 t Cinnamon

1 c Beef stock

Chicken filling:500 g Minced chicken

3 tb To 4 tb oil

200 g Red capsicum, finely chopped

300 g Onions, finely chopped

4 tb Tomato puree

3 Hard-boiled eggs, chopped

Dough: Oil or a mixture of oil and solid vegetableshortening for deep frying.
To make dough: Sift the flour, add the meltedshortening and the egg. Add the salted water bit bybit and mix to a firm dough. Knead for 10 minutes ifmaking by hand, 4-5 minutes if using an electric mixerwith a dough hook, or 1-2 minutes if using a foodprocessor with a dough hook. Leave it to rest for 15to 30 minutes.

To make the beef filling: Heat the oil and shorteningin a frying pan and saute the green onions, finelychopped. Add the meat and stir until it is cooked.Stir in the tomato puree and remaining ingredients,cook for a few minutes more. Leave until completelycold before assembling empanadas.

Assembly and cooking: Roll out the dough about 3 mmthick and, using a saucer or something similar as aguide, cut into 24-30 circles about 14 cms indiameter. Divide whichever filling mixture you areusing between the circles, putting it on one side ofthe circle only. Moisten the outer rim of the doughwith water and fold over into a semi-circle. Curve theends of the folded side together a little to form acrescent, then secure the joined edges by foldingthem over each other in small sections to form a"rope" effect (if this sounds too confusing, justpress together and decorate with a fork in the usualway). Heat about 6-8 cm deep frying oil to very hotand deep fry the empanadas one or two at a time justuntil golden. Remove from the oil immediately anddrain well on kitchen paper. Serve very hot

Halve the filling ingredients or double the dough ifmaking both beef and chicken empanadas. Empanadasoften include raisins or sultanas which create aninteresting flavour contrast with the meat. A handfulcan be added to either of these recipes if you like.