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Empanadas - 6


1 pound puff pastry
2 pounds ground beef
1/4 pound bacon; chopped
2 onion soup
1 green bell pepper; chopped
1/4 cup raisins; soaked in warm
2 tablespoons chopped green olives
1 tablespoon tomato paste
1 hard boiled egg; chopped
1 egg yolk; to glaze
Tabasco sauce
salt and pepper; to taste

1. Chop onion along with bacon and cook in a frying pan just until the onion is translucent. Stirring often. 2. Add the bell pepper and cook until almost soft. Stir in ground beef and cook over high heat until all red has disappeared. 3. Off the heat add the tomato paste, drained raisins, olives. 4. Season with salt and pepper, a few drops of Tabasco and a pinch of thyme. 5. Let cool completely. 6. Roll out puff pastry to 1/8 " thick and cut into rounds or squares, about 15". 7. Place filling in the center. Wet the border and fold them over, pressing to adhere. 8. Baste with the egg yolk, carefully not to run on the sides or the pastry won't puff. 9. Bake in a pre heated 425F oven 25 minutes. NOTES : Delicious savory pastries, may be served as a first course or if made smaller as appetizers. They are great ether at room temperature or hot. Source: Miriam Podcameni Posvolsky Rio de Janeiro, Brazil Posted to the BBQ List in Nov. 1998 by Lloyd Carver - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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