Beef Empanadas

Empanada Dough
2 1/2 cups all purpose flour (or Red Mill Gluten-free Pie Crust Flour)
½ cup butter
1/4 cup shortening, butter-flavored
1 teaspoon salt
1 teaspoon sugar
1 egg, beaten (beat another egg for the egg wash)
2 T warm water


Blend together butter, shortening and flour, salt, sugar, and egg, stirring in gradually liquid mix to make a soft and pliable dough. Refrigerate dough for 1 hour, then roll onto a floured surface. It is best to add more flour to dough and be short on liquid. If liquid is not enough, add a little more warm water. Knead dough until smooth and elastic.

Filling
1 lb lean ground beef
2 T olive oil
1 cup chopped green onions
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 T each chopped garlic and parsley, mixed
½ teaspoon oregano
½ teaspoon ground cumin (can use chili powder)
½ teaspoon paprika
2 T chopped green olives
2 large hard boiled eggs, coarsely chopped
1 T, or a little more, seedless raisins
salt and pepper

1.) Heat olive oil in deep heavy skillet. Sauté scallion until it turns bright green. Add tomatoes, then pepper with garlic and parsley mix. Then add oregano, cumin and paprika. Blend well and take away from fire. Let cool.
2.) In the same pan, brown the ground beef until cooked through. Add mixture from step 1, olives, and boiled egg. Season with salt and pepper to taste. Remove from fire.

Directions
1.) Divide dough into small balls and roll out, approx. ¼ cm thick. Fill each with filling. Wet borders with egg wash and close with a fork or by pinching, making half-moons.
2.) Bake at 400 degrees until golden brown, about 15 min, depending on size. Remember, the filling is all cooked. You are baking the dough and heating the filling.