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Adapted from Gourmet, September 2007
My only grievance with this recipe the way it was printed is that the flavor was a little flat. I’ve upped the spices but definitely think that there’s nothing wrong that a couple dashes of your favorite hot sauce can’t fix. Or a pinch of cayenne. Or a heavier helping of salt and pepper. I’ll let you get creative.
Makes a dozen 6-inch empanadas
2 hard-boiled large eggs, chopped into bits
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins (optional)
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)
About 4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
1 egg beaten with 2 teaspoons water (if baking)
Empanada Dough
4 1/2 cups unbleached all-purpose flour (I used 1 1/2 cups whole wheat flour + 3 cups all-purpose)
3 teaspoons salt
2 sticks (1 cup or 8 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar
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1st Keep
 tihleigh
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