Delicious Beef Empanadas

• 3 cups flour, all-purpose
• 2 teaspoons salt
• 6 tablespoons margarine
• 6 tablespoons vegetable shortening
• 2 tablespoons water cold
• 1 each onions chopped
• 4 cloves garlic finely chopped
• 1 each green bell peppers seeded and
• 2 teaspoons olive oil
• 8 ounces ground beef
• 1 teaspoon cocoa powder
• 1 tablespoon flour, all-purpose
• 2 teaspoons cumin ground
• 2 teaspoons paprika
• 2 teaspoons oregano dried, crushed
• 2 each hot chili peppers seeded and chopped
• 4 tablespoons tomatoes, canned with juice crushed
• 2 tablespoons almonds slivered
• 2 tablespoons raisins, seedless
• 2 tablespoons green olives chopped
• 2 tablespoons parsley leaves chopped, fresh
• 1 each egg yolks
• 1 teaspoon water
• 2 teaspoons milk
• 1 each vegetable oil

1. Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice.
2. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix.
3. Mix the liquid gradually, adding enough to bring the pastry together into a ball.
4. (In a food processor, add the liquid through the funnel while the motor is running.)
5. Wrap the pastry well, and chill for 20 to 30 minutes.
6. Brown the ground meat well, and drain away as much of the fat as possible.
7. until the onion is soft.
8. Add to the meat.
9. Then add the cocoa, flour, spices, oregano, and seasonings.
10. Stir well and cook briefly before adding the chilies and the tomatoes.
11. Cook slowly for 10 to 15 minutes.
12. Add the nuts and the olives, and allow to cool.
13. (Oh, you were supposed to add the parsley with the tomatoes, above.)
14. Roll out the pastry on a floured surface.
15. (We didn't do this.
16. We ran the dough through the pasta machine - much easier!
17. We found the number 3 setting on our Atlas pasta maker to be the right thickness.)
18. Cut the dough into 4 inch rounds.
19. (I used a leftover container from ricotta cheese to get the right size.)
20. Place about 1 1/2 tablespoons of filling on the dough circle.
21. Fold over, and press to seal.
22. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together.
23. Crimp the edges with a fork.
24. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
25. Mix the glaze ingredients together.
26. Place empanadas on a baking sheet, and brush with the egg glaze.
27. Bake at 425F (220C) for 15 to 20 minutes, or until golden brown.
28. If you like, you can freeze these.
29. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze.
30. Bake for 30 to 35 minutes at 425F (220C).
31. Makes 15 empanadas.

flour, salt, margarine, vegetable shortening, water cold, onions, garlic, green bell peppers, olive oil, ground beef, cocoa powder, flour, cumin ground, paprika, oregano, hot chili peppers, tomatoes, almonds slivered, raisins, green olives, parsley, egg yolks, water, milk, vegetable oil

Taken from recipeland.com/recipe/v/delicious-beef-empanadas-179 (may not work)