`Delicious Empanadas

Empanadas

1 tablespoon Mazola Corn Oil
1/2 cup finely diced onion
1/4 cup finely diced green pepper
1/2 pound lean ground beef
1 medium potato, peeled and diced
1/4 cup raisins
1/2 cup beef broth
1/4 cup diced green olives
1-1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon fine grind black pepper
1 hard cooked egg, chopped
1 egg, lightly beaten
Unbaked pie crusts, 3 sheets

Heat oil in large skillet. Add onion and green peppers; cook until tender. Crumble in ground beef and cook until nearly cooked through.

Add potato, raisins and beef broth; reduce heat. Cover and cook 10 minutes. Stir in olives, cumin, paprika and black pepper. Continue to cook 5 minutes, stirring occasionally. Remove from heat and stir in egg. Spread on a shallow tray/pan and refrigerate for 30 minutes.

Lightly sprinkle counter with flour and roll each crust to 1/4-inch thickness. Cut in 4-inch circles (can use a small bowl and cut around edges with a sharp knife). Reroll dough scraps.

Lightly brush egg over interior edges of each wrap. Holding wrap in one hand place about 2 tablespoons filling in center of wrap lightly pressing edges to seal. Place on baking tray and seal edges of empanada with a fork. Continue with remaining wraps and filling.

Bake at 400° for 10 minutes, brush with additional egg wash and bake an additional 7 to 12 minutes until browned. Empanada wraps can be found in large grocery stores or Latin markets. For best results, deep fry the empanadas. Makes 30 empanadas