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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

EMPANADAS

serves: 8

1 medium chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
1/2 pound ground beef
1/4 cup raisins
1 teaspoon tomato paste
1 hard boiled egg
2 teaspoons chili powder
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pound puff pastry dough

In a medium frying pan, heat the oil. Sauté the onion and garlic in oil. Do not brown. Stir in the ground beef. Cook for 5 to 10 minutes. Brown lightly. Add the tomato paste, chopped hard boiling egg, chili powder, flour, salt and pepper. Cook mixture until is dry. Cool mixture.
Roll out the puff pastry to a thickness of 1/4 inch. Using a round cutter, cut out circles of dough.
Spoon small amounts of the cold meat mixture on one side of the dough circles. Brush the edges of dough with beaten egg. Fold dough over the filling. Seal edges well.
Brush with egg. Bake at 375 degrees until brown, or freeze uncooked turnovers.


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