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Great grandma silva's chilean empanadas

A home-style Great grandma silva's chilean empanadas made with Olive Oil, Salt, and Sugar For Sprinkling Over. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 1 tsp
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Roast 1 Garlic clove 1 Onion stuck with 3 cloves 1 Carrot, peeled, cut into Pieces 1/2 c Sherry 1 1/2 c Black raisins 3 tb Olive oil 1 Onion, minced 3 ts Oregano 3 ts Cumin seed, crushed 2 tb Ground chile (California or New Mexican chile

2. 2

   Warm the sherry in a small saucepan; add the raisins and let steep while you prep the other ingredients.

3. 3

   Heat the olive oil in a large skillet; add the onion and saute until softened.

4. 4

   Stir in the oregano and crushed cumin and saute for 1 minute.

5. 5

   Stir in the chopped beef, ground chile and salt.

6. 6

   Cook for 15 minutes, adding enough of the reserved broth to make the mixture glisten.

7. 7

   It should not be soggy, just moist.

8. 8

   Remove picadillo from the heat, and stir in the plumped raisins, the almonds and olives.

9. 9

   Taste, and add more salt, orega- no, cumin or chile powder, if desired.

10. 10

    If the picadillo seems a bit drier than you like, add more broth or (better yet) some of the raisin sherry.

11. 11

    Refrigerate overnight, or up to 3 days.

12. 12

    The pastry: Using a large fork or pastry blender, cut the shortening and butter into the flour until crumbly.

13. 13

    Stir the salt into the water.

14. 14

    Knead gently a floured board for 1 minute.

15. 15

    The dough should be smooth but not overworked.

16. 16

    Break off a golf ball-size piece of dough (keeping the remaining dough covered with plastic wrap) and roll into a 6- inch circle.

17. 17

    Place 1/2 cup picadillo on half of the circle.

18. 18

    Fold over the top half, pinching over the edges; press with a fork to seal.

19. 19

    Heat the canola oil in a 2-inch deep skillet.

20. 20

    When the oil is hot enough it will ripple.

21. 21

    Ease in 1 empanada and spoon hot oil over the surface.

22. 22

    After 1 1/2 minutes, turn the empanada.

23. 23

    Remove and drain on several thicknesses.of paper towel, blotting the surface with more paper towels.

24. 24

    Sprinkle empanadas lightly with sugar while still warm.

25. 25

    If you plan to serve the empanadas later, cool, cover, and refrigerate.

26. 26

    To reheat, place on a cookie sheet and bake in a 350 degree F. oven for 10 minutes.