Beef And Olive Empanadas Recipe

• 1 lb grnd beef
• 2 lrg red onions, thinly sliced or possibly coarsely minced
• 1 lrg red bell pepper, julienned or possibly coarsely minced
• 4 x bay leaves
• 3 Tbsp. beef base, see note
• 1/2 c. minced pimiento-stuffed olives
• 1/4 c. golden brown raisins
• 1 1/2 tsp cumin
• 1/4 tsp salt
• 1 pkt discos de empanadas, thawed, see note Peanut oil

1. For filling, cook beef, onions, bell peppers and bay leaves in medium saucepan over medium heat till beef is no longer pink and vegetables are soft, about 5 min.
2. Add in beef base, olives, raisins, cumin and salt.
3. Simmer, stirring occasionally, 20 min.
4. Remove from heat; drain completely in colander.
5. Let cold.
6. For empanadas, fill each pastry round with heaping Tbsp.
7. beef mix.
8. Fold pastry over into half-moon shape and crimp edges together tightly.
9. Pour oil to depth of at least 2 inches in large, heavy skillet or possibly Dutch oven; heat to 350 degrees.
10. Fry empanadas, several at a time, without crowding pan, till golden on each side, about 4 min.
11. Drain on paper towels.
12. * Note: Beef base can be purchased at specialty stores or possibly reduce 1/3 c. beef broth to about 3 Tbsp.. Discos de empanadas are pastry rounds available in ethnic markets.
13. Traditional pastry crust, cut into 5 inch rounds, may be substituted.

grnd beef, red onions, red bell pepper, bay leaves, beef base, olives, golden brown raisins, cumin, salt, peanut oil

Taken from cookeatshare.com/recipes/beef-and-olive-empanadas-81525 (may not work)