Empanadas

Hispanic food is one that I have hard time mastering. I've always loved empanadas when offered at restaurants, so I decided to ask my friend Anita to teach me one of her mom's recipes. Here's us making Chilean beef empanadas one Saturday afternoon in my fabulous kitchen :)
The dough is made up of all purpose flour (6 cups), butter (3/4 cup), salt (1 tsp), approx 1 cup of boiling water (adjusted to dough consistency similar to pizza dough). Using a wooden spoon, roughly mix altogether.

Knead and rolled out thinly- as much as you can.

Filling consists of 1 lb lean ground beef, 1 medium chopped onion, seasoned with 1 tsp of cumin, 1 tsp of paprika, 1 tsp. cayenne pepper (for extra kick), and salt, pepper to taste. Cook this on stove top with a few tbsp of olive oil. We also had raisins and pieces of hard boiled eggs before folding the dough.
Cut with a pizza cutter in half moons, making sure the edges stick (apply water around the edges and press down). Deep fry.

Anita among the yummy goodness. Thanks for sharing, lady! Your mom must be so proud. Maybe next time, I'll venture to make arepas... or just stick to tacos and burritos...