Empandas

(fried pastries with meat filling)

Pastry:
3 cups flour
1 teaspoon salt
10 tablespoons butter, melted and cooled to lukewarm
1/2 cup milk mixed with about 2 tablespoons hot water (more or less water, depending on what's needed to form a firm, yet workable, dough) Sift flour and salt into bowl. Add butter and milk mixture. Mix to form a smooth dough. Cut into 2 pieces. Cover and reserve.

Filling:
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tomatoes, peeled, seeded and chopped
1 pound ground beef
1/2 teaspoon salt
2 tablespoons finely chopped parsley
1 hard-boiled egg, chopped
8 green olives, chopped
Oil for frying

To prepare filling, heat oil in frying pan. Add onion. Saute for about 5 minutes, or until soft and golden, adding garlic during last minute or so. Add tomatoes, beef and salt.

Simmer 20 minutes until almost dry. Remove from heat. Add parsley, egg and olives.

Mix well. Roll out pastry on floured board to 1/8-inch thickness. Cut 12 4-inch circles from each piece.

Place 1 teaspoon filling on each circle and moisten dough around edge with water.

Fold over and seal edges well. Deep-fry in 375-degree oil for 4 to 5 minutes until golden and crisp.
Remove with slotted spoon and drain on absorbent paper.

Serves 6