Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------DOUGH--------------------------------
2 1/2 c Flour
1 ts Salt
1/2 c Butter
1/4 c Crisco
2 tb Water

--------------------------FILLING-------------------------------
3/4 lb Ground pork
1 md Onion, chopped
1 Sweet pepper, chopped
1/4 c Currants
1 tb Capers, chopped if large
10 Stuffed olives, chopped
1 Hard boiled egg, chopped
1 Bay leaf
2 Cloves garlic, chopped
1 lg Ripe tomato, chopped
4 tb Oil
1/2 ts Oregano
1/2 ts Hot pepper sauce (Tabasco)
1 Sprig parsley, chopped

Dough: Sift flour into a mixing bowl. Cut in the chilled Crisco and
butter until it resembles a coarse cornmeal. Add a little of the
water until the pastry sticks together into a ball. Put dough in
refrigerator for an hour. Roll out on a lightly floured board-- 1/8th
inch thick. Cut with cookie cutter or glass for appetizer sized
empanadas. Use a plate for luncheon size empanadas. On each round,
put about 1/2 teaspoon filling (appetizer size). Fold over and flute
edges with fork. Brush tops with beaten egg. Bake at 400 degrees
until golden brown.

Filling:

Place oil in frypan and fry pork a little. Add rest of ingredients and
simmer for 1/2 hour. Add salt and pepper to taste.

Nellie Beatty brbeatt#eis.calstate.edu e-mail me if you would like a
fried empanada (from Dominican Republic) recipe. I do not have it at
this time but I can get it for you.

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