Argentinean Empanadas (Meat Pies) - cooking recipe

Ingredients

2 refrigerated pie crusts
1 cup diced cooked beef or 1 cup cooked ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
salt & freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (to taste)
1 tomatoes, peeled and chopped
1/4 cup raisins
1/4 cup sliced pimento stuffed olive
2 hard-boiled eggs, chopped

Preparation

If using frozen dough, allow to thaw.
Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside.
In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes.
Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer.
Cook, stirring occasionally, for 10 minutes.
Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine.
Divide the filling among the pastry rounds.
Moisten the edges of the pastry with water or milk and fold in half over the meat, sealing the edges with the tines of a fork.
Bake on an ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25 minutes, until well browned. Serve hot or at room temperature. Makes 6 to 15, depending on size.