Empanadas de Pino

Masa:
4 C. Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
2 egg yolks, beaten
4 tsp. oil
1 1/4- 1 1/2 C. warm milk

Pino:
2 diced onions
1 lb. hamburger
1 tsp. paprika
3 tsp. oil
2 Cubed beef boullion
1 tsp. flour
salt and pepper to taste

Masa/Dough:
Mix in a bowl flour and baking powder. Add slat, egg yolks, oil and mix with your fingertips. Add warm milk until it forms soft dough. Do not knead. Roll out dough about 1/4 inch thick to 10 cm. circles.

Pino:
Saute onion in oil with paprika, salt and pepper. Add hamburger and cook on low until well coooked. Dissolve beef boullion in 1/2 c. of hot water. Add to meat mixture with 1 tsp flour. Salt and peppr to taste. Let sit and cool.

Put 1 large spoonful of pino in center of dough. Put 1/8 of hard boiled egg and 1 olive in the center. Moisten edges of empanada with milk and close empanada with fingertips. Finish the edges by pressing the edges with the end of a fork. Fry in hot oil till brown. Let stand on paper towl to cool. Or bake in ove 375-400 for 8-10 minutes.

Compliments of Carrie G.