Recipe for meat empanadas:

Ingredients:

the dough:
1 lb. white all-purpose flour
3 cups warm water
3 cups warm milk
1 teaspoon paprika
1 teaspoon salt
1 teaspoon baking powder
1 egg

ingredients for the stuffing
3 cans tuna, drained
20 pitted greed olives, sliced
1 can (5.5 oz.) tomato paste
3 tablespoons olive oil
coriander powder, salt

Preparation:

Making the dough:

Put the flour in a bowl, dig a well in the center and add in all the ingredients and the baking powder, except the egg. incorporate little by little the ingredients with your hands or a wooden spoon; once all ingredients are in, knead the dough by hand on a smooth surface.

You must have left a soft, elastic dough that isn't sticky; you can always more water or flour if necessary to attain this texture. To way to knead the dough is to add 3-4 tablespoons more oil, which will help to bind the dough. Form a ball and allow it to rest refrigerated in a closed container for 1 hour before using it.

Make the stuffing:

In a large bowl mix the tuna, the sliced green olives and the tomato paste; mix well. Sprinkle over some coriander powder and some salt, to your taste. Take a chunk of dough and lay it flat like a tortilla with a rolling pin; adjusting the size depending on the size that you want your empanadas to be, stuff them with the tuna mixture and close them. Fold back the dough and press so that the edges are sealed.

Preheat the oven to 375 F;
Crack and beat the egg;
arrange your empanadas on an oven-going tray, brushing them with the beaten egg as you place them; bake for about 30 minutes, or until your empanadas' crusts get this golden finish on them.


Buen provecho!