Resto Plazza

* 0.5 cup shortening
* 2 onions, sliced
* one pound lean ground meat
* two teaspoons Hungarian sweet paprika
* 3 / four spoon hot paprika
* half spoon crushed red pepper flakes
* one spoon ground cumin
* one big spoon distilled white vinegar
* quarter cup raisins
* 0.5 cup pitted green olives, cut
* two hard-cooked eggs, sliced
* salt to sample
* one package frozen puff pastry sheets, unfroze

1) In a saute ; pan melt the shortening and add the sliced onions. Cook the onions till just before they start to turn golden.Take from the heat and mix in the sweet paprika, hot paprika, crushed red pepper flakes and salt to sample.

2) Spread the beef on a sift and pour boiling water on it for partial cooking. Permit meat to cool. Place meat in a dish add salt to sample, cumin and vinegar. Mix and add the beef to the onion mix. Mix well and place on a flat to dish to chill and toughen.

3) Cut puff pastry dough into ten round shells. Place a spoon of the beef blend on each round ; add some of the raisins, olives and hard boiled egg. Avoid reaching the perimeters of the pastry with the filling because its oiliness will stop good sealing. A touch wet the fringe of the pastry, fold in 2 and stick edges together. The shape should seem like that of a half-moon.You could have a 2 / three to half inch flat edge of pastry to work with.

Seal by twisting edge, step-by-step, between thumb and index finger, ensuring to add pressure before releasing the pinch and heading off to the subsequent curl. Other sealing procedures like pinching without curling or employing a fork to seal won't stop juice leaks during baking, and empanadas must be tempting.

4) Heat range to 350 degrees F ( 180 degrees C ). Place empanadas on a parchment paper lined baking sheet. Be certain to prick each empanada with a fork close to the curl to permit steam to flee during baking. Glaze with egg for shine and heat until golden, about twenty to 30 mins.