Empanadas de Pino (Dairy-Free)

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Vegetable shortening
• 1 teaspoon Salt
• 1/2 cup Warm water
• about 450 g Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1/2 teaspoon Paprika
• 2 each Hard-boiled eggs
• 1/2 cup Black olives
• 1/4 cup Raisins
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, the 1/2 cup of vegetable shortening, and the 1 teaspoon of salt. Gradually add the 1/2 cup of warm water while mixing until a smooth dough forms.
2. 2Knead the dough on a lightly floured surface for 5 minutes until it is smooth and elastic. Cover the dough with the bowl and let it rest for 30 minutes at room temperature.
3. 3Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet over medium heat. Add the about 450 g of ground beef, the 1 medium onion (finely chopped), and the 2 cloves of garlic (minced). Cook, breaking up the beef with a spoon, for 8-10 minutes, until the beef is browned and the onion is softened.
4. 4Stir the 1 teaspoon of ground cumin and the 1/2 teaspoon of paprika into the beef mixture. Cook for 1 minute more until fragrant.
5. 5Chop the 2 hard-boiled eggs into small pieces and chop the 1/2 cup of black olives. Add the chopped eggs, chopped olives, and the 1/4 cup of raisins to the skillet with the beef mixture. Stir to combine and cook for 1 minute.
6. 6On a lightly floured surface, roll out the rested dough to about 0.3175 cm thickness. Use a round cutter or a bowl to cut out 10.16 cm circles.
7. 7Place about 2 tablespoons of the beef filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork or by folding them over to create a decorative seal.
8. 8Arrange the sealed empanadas on a baking sheet lined with parchment paper. Bake in a preheated oven at 190°C for 30-35 minutes, or until the pastry is golden brown and firm to the touch.

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