Argentine-Style Empanadas

Step 1

In a large skillet, heat the olive oil over medium high heat.

Step 2

Add the onion, green onion, garlic, raisins and olives. Cook until the onion and garlic are soft and fragrant.

Step 3

Add the ground beef and brown thoroughly. Stir in the soy sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool while you make the dough. When the filling is cool, stir in the boiled egg.In a large bowl, combine the flour, salt, sugar (if using honey, mix the honey together w/the egg yolk and water.)

Step 4

Add the shortening and butter and use your fingers to break it into tiny crumbles (very important that this is done well! If you have a food processor, use thatI dont, so I use what God gave me!)

Step 5

Add the egg/water/honey mixture to the dry ingredients and mix with a fork until the dough comes together in a mass. Ditch the fork and use your hands to gently kneed the dough into a smoothish ball. Dont do this for too long, just long enough to create a nice ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.

Step 6

Remove the dough from the refrigerator when thoroughly chilled. On a floured surface, roll the dough out into a thick, small rectangle and cut in half. Working with one half of dough at a time, continue to roll the dough into a larger rectangle until it is about 1/8 inch thick. Using a circular cookie cutter, cut out section of dough and set aside. Do the same with the other half of dough.Assembly:Take each cut out circle and roll it out so it is thin, but not so thin you can see through it. Put about 2 tablespoons of filling in the center of the dough circle and seal the edges.

Step 7

Place the filled empanada on a lined baking sheet. Lightly whisk your reserved egg white. Before placing in the oven, brush the top of each empanada with the egg white.

Step 8

Bake at 375 degrees F or until golden brown.