Serving Size  : ?    Preparation Time: LONG
Categories    : Ethnic, Peru, South America

  Amount  Measure       Ingredient -- Prep Method
--------  ------------  --------------------------
   8      cups          flour
     1/2  cup           dry white wine
   6      teaspoons     margine
     1/2  cup           milk
     2/3  cup           vegetable oil
   1 1/2  teaspoons     salt
   1 1/2  cups          water
   3                    very large onions 
                        (coarsely chopped)
   3      pounds        ground beef
   3      cloves        garlic -- minced
   2      teaspoons     black pepper
   1      teaspoon      salt
   3                    envelopes sazon seasoning 
                        (can use paprika)
   3      teaspoons     ground cumin

Put the oil and margarine in a small sauce 
pan and put over low heat until
the margarine is melted. Add water, milk 
and salt and bring pot a boil over
medium heat. In a big bowl put the 
flour, the wine, and the hot mix. Stir
gently as for a pie dough 
(don't work it too much). 
Cover and let rest for
at least 45 minutes.

Roll out the part of the dough (only as 
much as you can comfortably work in
5-10 minutes, keep the rest under cover) 
on a lightly floured surface to
1/16th inch thickness. Cut into a 
circles about 8 inches in diameter for
meal-sized empanadas or smaller for 
appetizer sized ones. For large ones,
use about 1/4 cup filling, place on 
half the circle. Paint the edges with a
little water and fold the dough over 
the filling, pressing the air out.
Seal the edges (you can roll them over 
like a hem, or use a fork, or any
number of other methods). Just before 
baking, prick with a fork 3 times on
top.

Put empanadas on an ungreased cookie 
sheet and cook for 10 minutes at 400.
Reduce heat to 350 and cook for about 
20 more minutes.

You can also cook them by frying them 
in oil. Heat vegetable oil in deep
pan (2-3 inches of oil). Fry empanadas 
a few at a time until golden brown,
turning once (about 5 minutes). 
Drain on a paper towel.

These freeze well either cooked or 
uncooked. If cooking from a frozen
state, let them thaw out on a cookie 
sheet then bake as directed.

Filling:

Saute the onions until translucent, 
add the beef and brown it. Drain off
the excess fat. Add the seasonings 
and a mix of 2 tbsp. flour in 1/2 cup
water. Heat for 3 minutes or so, 
until it is thick and quite dry. 
Let cook and refrigerate until ready 
to use. You can make the filling a day 
or two ahead, so you don't have to do 
everything all at once.

For each empanada, add 2-3 black raisins 
and a slice of hard boiled egg.