Filipino empanadas

 
contributed by Edward G.

makes 20-25 empanadas

dough: 3 cups pastry flour
            1/4 cup cold water
            1/2 teaspoon salt
            1/2 teaspoon baking powder
            4 tablespoon sugar
            1 cup butter, chilled
            1 egg
filling: 1 pound ground beef
            1 russet potato, peeled and diced
            1 green bellpepper, diced
             2-3 medium tomatoes, diced
            2 carrots, diced
            3 stalks celery, diced
            1 cup green beans
            1 cup peas
            1 yellow onion, diced
            4-5 cloves garlic, diced
            1/2 cup raisins
            1/2 tablespoon cumin
            1/2 tablespoon coriander
            1 tablespoon oregano
canola oil, peanut oil

1. Put flour, salt, sugar and baking powder in a large mixing bowl.
2. Cut butter into 1/4” cubes, add into mixing bowl and knead until a paste forms.
3. Beat egg and add to dough paste.  Chill dough in refrigerator for at least one hour, preferrably overnight.
4. In a large pan, saute onion, garlic, celery, carrot over medium heat until soft, about 10 minutes.
5. Add tomatoes and ground beef, continue stirring until beef is browned, another 10 minutes.
6. Take filling off heat. Add potato, green beans, peas, bellpepper, raisins, raisins and spices and set aside.
7. Knead dough out on a flat floured surface into 2”-diameter rounds. Add filling and seal edges by pressing down with a fork.
8. Put 1 tablespoon each of canola and peanut oil into a large pan. Fry until golden brown, about 5 minutes per side. Serve hot.