Empanadas (submitted by Sherie C, from her mother in law who is from Argentina)
Empanadas (The Empanada Rounds I know you can get at Market Basket in the freezer section)
2 1/2 lbs lean hamburger
1 med-large white onion, chopped small
3-4 hard boiled eggs, chopped smll
Raisins
Chopped green olives (optional)
Salt, black pepper, cumin, paprika
1 fresh egg
Cook onion and brown hamburger. Drain. Add all other ingredients and condiments to taste. Let it set to cool a bit. Make sure the tapas (empanada rounds) are not frozen. Work one at a time. Have a small bowl with water on hand and a fork. Put ~ 2 spoons of the meat in the center of the tapa. With your finger, wet the edge of the tapa with water. Form the empanada, make sure it's closed well and press it with the fork all around the seam. Set them on a cookie sheet sprayed with pam. Beat the raw egg and "paint" the top of each empanada. Bake at 400 until golden all around, ~15 min. Makes ~36.
