Empanada(Meat Turnovers)


450 gm (1 lb) ground beef  
1 clove garlic, minced, or 1/2 teaspoon garlic powder  
1 small onion, minced
240 ml (1 cup) diced potatoes  
1 teaspoon salt  
1/4 teaspoon pepper
120 ml (1/2 cup) seedless raisins  


300 gm (3 cups) all-purpose flour  
4 tablespoons sugar
1/2 teaspoon salt  
120 ml (1/2 cup) water  
80 ml (1/3 cup) oil
3 egg yolks (plus some egg whites for sealing empanadas)      

Brown ground beef. Push meat to one side and saute garlic until brown, then add onion. Mix the meat, garlic and onion, then

add potatoes. Stir and cook until potatoes are tender. Season with salt and pepper and mix in raisins.


Mix and knead all ingredients until dough is soft.
On a floured board, roll out 1/8 inch thick.
Cut into 4 or 5-inch-diameter circles.

Making the dumplings:

Put a spoonful of meat filling in center of each circle.
Fold in half-moon shape, wet edges with egg white, press and seal sides.
Deep fry until golden brown and drain. or, instead of deep frying, can be
baked in preheated 425 F oven for 15 to 20 minutes or until golden brown.