In a bowl, beat 1/2 cup of cold water, 1 egg, 1 egg white and vinegar (1 teaspoon) together. Set aside.
In a separate bowl, mix together the 3 cups of flour and salt (1 teaspoon). Cut the shortening into the flour mix with a pastry blender. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. Mix the wet and dry ingredients with a fork until it becomes stiff.
Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Prepare the work surface by flouring the area where you plan to roll out the dough. Next, place a medium-sized plate (or other circular object) on top your dough and cut the shape out with a dough wheel or a knife.
1/2 cup vegetable oil
1 cup chopped white onion
1 clove garlic, finely chopped
1 teaspoon paprika
1/4 teaspoon chili powder
1 teaspoon salt
3 green onions, white and green parts sliced crosswise into thin rings
1 cup raisins, soaked in hot water for 5 minutes and drained (optional)
1/2 cup chopped olives (optional)
2 1/2 teaspoons salt
4 1/2 cups flour
3/4 cup lard or vegetable shortening
Preparation for the filling:
Finely chop the beef into
Cook the garlic and the white onions in the oil until tender. Add the paprika, salt, and chili pepper, and stir well. Add the beef and cook until just browned.
The filling should be juicy but not watery, and the meat should be tender.
Stir in the green onions and sauté 1 minute more. Stir in optional raisins and olives.
Season with salt and pepper to taste.
Chill beef mixture.
Pre-heat oven to 400 degrees Fahrenheit.
Spoon some filling into the middle of each disc.
Fold the dough in half over the top of the filling, forming a pocket. Squeeze as much air out as possible and glue the seal with the egg wash. Crimp the edges with a fork or your fingers for a traditional look (in Spanish it’s called REPULGUE).
Glaze the crust with egg wash.
Grease or line a baking tray with wax paper and arrange the sealed empanadas.
Bake for fifteen to twenty minutes or until golden brown. Serve hot.
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