EASY ARGENTINA EMPANADAS

                      Argentina Empanadas

1 pkg Pillsbury® Refrigerated Pie Crusts         
2 Tbsp Crisco vegetable shortening
2 medium yellow onions, diced
1 green bell pepper, diced               
2 lbs tenderloin, finely chopped
1/3 cup seedless raisins         
1/4 cup green olives, finely chopped
1 sm bunch green onions, minced                               
1 hard-boiled egg, minced
1/8 tsp salt
1/8 tsp McCormicks® crushed red pepper
1/8 tsp McCormicks® paprika 

     Melt 2 tbsp vegetable shortening in a medium-size frying pan and then add the diced onion and bell pepper.  Saute over medium heat until the onion starts to turn golden. Next stir in the chopped tenderloin.  Season mixture with the salt, red pepper, and paprika.  Return to medium heat, stirring occasionally, until the beef is browned on all sides. Remove from heat.  Mix in the egg, the raisins, the olives, and the green onions.  Allow mixture to cool to room temperature. 
While the beef filling cools, unroll pie crust dough on a lightly floured smooth surface (you will use both rolls of dough in the package).  Cut 6 inch circles in the dough.  Flour your hands and then pick up a dough circle in one hand and place 1-2 Tbsp of the meat mixture that has cooled into the center of the dough circle.  Press and crimp the edges together to secure the filling within. 
***Empanada makers are inexpensive and available at most retailers that have a kitchen accessory dept.


Preheat oven to 450 degrees. Lightly flour a baking sheet. Arrange the empanadas on the sheet and bake until the pastry is golden brown, approx. 10 minutes.  Great snacks for the World Cup followers in your house!