Empanadas(Ecuadorian Meat Turnover)

• 6 egg yolks
• 5 c. flour
• 1 Tbsp. baking powder
• 1/2 c. oil
• 1 1/2 c. warm water
• 1 Tbsp. salt
• 1/2 to 3/4 lb. ground beef, browned and drained
• 1 small onion, chopped and cooked
• 2 to 3 carrots, chopped fine and cooked
• white cheese
• cooking oil for frying

1. Mix eggs and oil together.
2. Add flour and baking powder. Mix well.
3. Add 1 1/2 cups warm water with salt dissolved in it. Put this with flour mixture.
4. See if you need more flour or more water.
5. Let rise for at least 15 minutes.
6. Cover with a towel. Meanwhile, brown hamburger meat and onions.
7. Drain.
8. Cook carrots.
9. Mix with ground meat and onions.
10. Cheese can be used separately in empanadas if desired.
11. Roll out dough and cut into "turnover" size.
12. Fill with a tablespoon or so of meat mixture. Seal edge with crimped design or press with fork tines.
13. Fry in cooking oil.
14. Turn when browned, being careful not to open up and spill filling.
15. Ready when completely golden brown.
16. Drain on paper towels.

egg yolks, flour, baking powder, oil, water, salt, ground beef, onion, carrots, white cheese, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681329 (may not work)