Delicious Beef Empanadas

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 margerine and shortening until the mixture resembles fine breadcrumbs, 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. (In a food processor, add the liquid through the funnel while the motor is running.)

Wrap the pastry well, and chill for 20 to 30 minutes

Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft

Add to the meat

Then add the cocoa, flour, spices, oregano, and seasonings

Stir well and cook briefly before adding the chilies and the tomatoes

Cook slowly for 10 to 15 minutes

Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.)

Roll out the pastry on a floured surface. (We didn't do this

We ran the dough through the pasta machine - much easier! We found the number 3 setting on our Atlas pasta maker to be the right thickness.)

Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1½ 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 (with your finger) 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℉ (220℃) for 15 to 20 minutes, or until golden brown

If you like, you can freeze these

To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze

Bake for 30 to 35 minutes at 425℉ (220℃)

Makes 15 empanadas.