homemade argentinian empanadas

beef filling:

1 pound ground beef
2T corn oil
1T butter
1 large yellow onion, chopped
2 hard boiled eggs, chopped
1/2 cup green olives, chopped
2T raisins
1/4 cup green onion (only the green part), chopped
1T ground paprika
1T ground red pepper
1T cumin
salt and ground black pepper to taste

in a large saucepan, melt the butter with corn oil together and place the onions and stir them until transparent. add the beef, raisins, spices, salt and pepper to taste and stir with a fork to keep the meat broken up. pour over about 1/2 cup of water and let it cook for about 10 minutes or until meat is completely cooked. once cooked, place in a bowl, cover it and put in the refrigerator overnight. once you have the mix cold, add the hard boiled eggs, green olives and spring green onions.

corn (humita) filling:

2T corn oil
1T butter
2 yellow onions, chopped
1 green bell pepper
3 corns (or 18 oz frozen sweet corn)
1/2 cup milk
1T ground red pepper
3t sugar
salt and ground pepper to taste
1T flour

in a large saucepan, melt the butter and oil together and place the onions and bell pepper and stir them until transparent. add all other ingredients except the flour. the corn must be cooked in this way for at least 10 minutes before adding the flour. when it is cooked, sprinkle the flour and let it be cooked for 5 minutes. refrigerate overnight.

i used the goya empanada shells found in the international frozen food section.

thaw the shells. add about 1.5T of filling to the shells and fold in half. press the edges with the tip of a fork to seal.

bake at 350 for 15-20 minutes

give credit: teresita