| 1 | Dough: oil or a mixture of oil and solid vegetable shortening for deep frying. |
| 2 | To make dough: sift the flour, add the melted shortening and the egg. |
| 3 | Add the salted water bit by bit and mix to a firm dough. |
| 4 | Knead for 10 minutes if making by hand, 4-5 minutes if using an electric mixer with a dough hook, or 1-2 minutes if using a food processor with a dough hook. |
| 5 | Leave it to rest for 15 to 30 minutes. |
| 6 | To make the beef filling: heat the oil and shortening in a frying pan and saute the green onions, finely chopped. |
| 7 | Add the meat and stir until it is cooked. |
| 8 | Stir in the tomato puree and remaining ingredients, cook for a few minutes more. |
| 9 | Leave until completely cold before assem- bling empanadas. |
| 10 | To make the chicken filling: heat the oil and fry the onions, then add the capsicum and dry until soft. |
| 11 | Add the minced chicken and stir until it has all changed colour. |
| 12 | Season to taste, add the tomato puree, mix well and simmer for a further 3 minutes. |
| 13 | Leave until completely cold before assembling empanadas. |
| 14 | Assembly and cooking: roll out the dough about 3 mm thick and, using a saucer or something similar as a guide, cut into 24-30 circles about 14 cms in diameter. |
| 15 | Divide whichever filling mixture you are using between the circles, putting it on one side of the circle only. |
| 16 | Moisten the outer rim of the dough with water and fold over into a semi-circle. |
| 17 | Curve the ends of the folded side together a little to form a crescent, then secure the joined edges by fold- ing them over each other in small sections to form a "rope" effect (if this sounds too confusing, just press together and decorate with a fork in the usual way). |
| 18 | Heat about 6-8 cm deep frying oil to very hot and deep fry the empanadas one or two at a time just until golden. |
| 19 | Remove from the oil immediately and drain well on kitchen paper. |
| 20 | Serve very hot halve the filling ingredients or double the dough if making both beef and chicken empanadas. |
| 21 | Empanadas often include raisins or sultanas which create an interesting flavour contrast with the meat. |
| 22 | A handful can be added to either of these recipes if you like |
