Beef Empañadas
"The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner...."
INGREDIENTS
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2 hard-boiled large eggs
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1/2 medium onion, finely chopped
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1 tablespoon olive oil
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1 garlic clove, finely chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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3/4 pound ground beef chuck
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2 tablespoons raisins
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1 1/2 tablespoons chopped pimiento-stuffed olives
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1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
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1 package frozen empanada pastry disks, thawed
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About 4 cups vegetable oil
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a deep-fat thermometer
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