South American Empanadas

Coding / Learning
This is the XML source stored for this recipe. The browser normally transforms it with style/recipe.xsl.
<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<recipe>
  <title>South American Empanadas</title>
  <cook></cook>
  <category>Entrees</category>
  <description></description>
  <prep_time></prep_time>
  <illustration href="../../images/south-american-empanadas-01.jpg" />
  <ingredients>
    <item>4 cups unsifted flour</item>
    <item>2 teaspoons salt</item>
    <item>1 1/3 cups shortening</item>
    <item>2/3 cup cold water</item>
    <item>Beef filling: 1 1/2 lb. ground beef</item>
    <item>Beef filling: 1 clove mashed garlic</item>
    <item>Beef filling: 1 teaspoon salt</item>
    <item>Beef filling: 1/4 teaspoon pepper</item>
    <item>Beef filling: 1/3 cup chopped onion</item>
    <item>Beef filling: 2 tablespoons butter</item>
    <item>Beef filling: 2 medium-sized tomatoes, halved and thinly sliced</item>
    <item>Beef filling: 1/2 cup raisins</item>
    <item>Beef filling: 1 can sliced olives</item>
    <item>Cheese filling: 1 1/4 lb. jack or cheddar cheese, cut in slices 3/8 inch thick in triangles</item>
    <item>Hot cooking oil for frying</item>
  </ingredients>
  <directions>
    <step>Measure flour into a large mixing bowl; mix in salt. Cut in shortening with a pastry blender or 2 knives until consistency of cornmeal.</step>
    <step>Sprinkle water over top and mix in with a fork. Shape dough into 3 balls; chill 30 minutes or longer.</step>
    <step>Roll out each ball into a very thin sheet, about 1/16 inch. Use a small plate as a pattern to cut out rounds of dough.</step>
    <step>For beef filling, season ground round with the garlic, salt and pepper. Meanwhile, sauté onion in butter until golden; stir in meat and brown. Remove from heat; stir in tomatoes, raisins and olives.</step>
    <step>Spoon 2 tablespoons of meat filling or a piece of cheese on one side of a round; brush water around the edge with your finger. Fold free half over filling; pinch edges together and crimp.</step>
    <step>Slip empanadas into 2 inches of hot cooking oil (400°F) in a frying pan. Cook 2 1/2 to 3 minutes per side, or until golden.</step>
    <step>Use tongs to turn and remove empanadas to a cooky sheet lined with a triple thickness of paper toweling. Keep in a warm oven until time to serve.</step>
  </directions>
  <yield>24 empanadas</yield>
  <comment>Transcribed from the typed family recipe sheet south-american-empanadas-01.jpg. The same surviving sheet also contains Fiesta Tamale Pie, converted separately.</comment>
</recipe>