Empanadas

These are delicious, and worth the advance work!  They taste great reheated even a couple of days later.  They also freeze well.  I made enough filling for 2 batches and froze half.  The rest made 12 large empanadas.  For dinner we can eat 1 1/2 each, but 1 is enough for a nice lunch. Serve the sauces alongside.  Better than hot sauce, people!  More flavor!
j

4 1/2 cups flour

1 1/2 tsp salt

2 Tbl olive oil

1/2 cup Crisco

1 1/4 cup water

1 1/2 - 2 pounds ground beef, venison and/or sweet Italian sausage

2 Tbl Paprika

1 Tbl Cumin

1 small onion, chopped

2 cloves garlic, minced

1 Tbl Adobo

black pepper

1/2 c raisins, soaked in warm orange juice or water

1 cup chopped mushrooms

Shredded Mexican or Pepper Jack Cheese

1 Tbl white vinegar

2 hard cooked eggs or scrambled eggs, chopped

1 Qt oil for frying

Directions:
1) In a medium bowl, stir together the flour and salt.  Cut in Crisco, using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.  Use a fork to stir in water, a few tablespoons at a time, until the mixture forms a ball.  Pat into a ball + flatten slightly.  Put in a ziplock bag in the refrigerator at least 1 hour or overnight.
2) Heat the oil in a large skillet over medium heat.  Add the onion and garlic, and cook until tender.  Crumble in the beef and mushrooms and season with all spices.  Cook, stirring  frequently, until beef is browned.  Drain excess grease and stir in the raisins and vinegar.  Refrigerate until chilled and then stir in the hard cooked eggs.
3) Form the dough into 2 inch balls.  On a floured surface, roll each ball out into a thin circle.  Spoon some of the meat mixture into the center (I used 1/4 - 1/3 cup meat in each) and sprinkle with cheese.  Then fold into half moon shapes.  Seal edges by pressing with your fingers.
4) Heat oil in a deep fat fryer or high sided frying pan to 365 (180).  Place 1 or 2 pies in the oil at a time so it doesn't cool.  Cook about 5 minutes, turning to brown on both sides.  Drain on paper towels and serve hot with Pico de Gallo or Salsa Verde.

Mollie and Mizenkos made these in May 2020 while sheltering at home from Coronavirus.