MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Great Grandma Silva’s Chilean Empanadas
  Categories: Empanadas
       Yield: 1 servings
   2 1/2 lb Round steak or boneless rump Roast 1 Garlic clove 1 Onion
   stuck with 3 cloves 1 Carrot, peeled, cut into Pieces 1/2 c Sherry 1
   1/2 c Black raisins 3 tb Olive oil 1 Onion, minced 3 ts Oregano 3 ts
   Cumin seed, crushed 2 tb Ground chile (California or New Mexican
   chile Powder) 1 ts Salt 1/4 c Slivered almonds 1 c Sliced black
   olives, or 1/2 c Sliced stuffed green olives Grandma’s favorite) 2 tb
   Sugar for sprinkling over Empanadas (optional)
   1/4 cup vegetable shortening 2 tablespoons butter 3 cups all-purpose
   flour 1/2 cup + 1 tablespoon water 1 teaspoon salt 2 1/2 cups canola
   oil for frying Cut meat into 6 pieces, place in a heavy pot and cover
   with cold water. Add garlic, whole onion and carrot. Simmer gently
   for 2 hours. If the meat cooks over high heat, it will toughen. When
   the meat is tender, turn off heat and let it cool in the broth until
   warm to the touch. Reserve broth.
   Using a sharp knife, chop meat very finely. You also can use a food
   processor but don't overdo. Grandma always minced her meat in a small
   wooden bowl using a hand chopper with a curved blade, but my
   ethnicity goes only so far...
   Warm the sherry in a small saucepan; add the raisins and let steep
   while you prep the other ingredients.
   Heat the olive oil in a large skillet; add the onion and saute until
   softened. Stir in the oregano and crushed cumin and saute for 1
   minute. Stir in the chopped beef, ground chile and salt. Cook for 15
   minutes, adding enough of the reserved broth to make the mixture
   glisten. It should not be soggy, just moist.
   Remove picadillo from the heat, and stir in the plumped raisins, the
   almonds and olives. Taste, and add more salt, orega- no, cumin or
   chile powder, if desired. If the picadillo seems a bit drier than you
   like, add more broth or (better yet) some of the raisin sherry.
   Refrigerate overnight, or up to 3 days.
   The pastry: Using a large fork or pastry blender, cut the shortening
   and butter into the flour until crumbly. Stir the salt into the
   water. Drizzle water slowly over the flour mixture, adding just
   enough to make a soft pliable dough. Knead gently a floured board for
   1 minute. The dough should be smooth but not overworked. Break off a
   golf ball-size piece of dough (keeping the remaining dough covered
   with plastic wrap) and roll into a 6- inch circle. Place 1/2 cup
   picadillo on half of the circle. Fold over the top half, pinching
   over the edges; press with a fork to seal. It is important to seal
   the edges well so the filling doesn't leak out during frying.
   Heat the canola oil in a 2-inch deep skillet. When the oil is hot
   enough it will ripple. Ease in 1 empanada and spoon hot oil over the
   surface. After 1 1/2 minutes, turn the empanada. Total cooking time
   for each empanada is about 3 minutes, or until golden brown. Remove
   and drain on several thicknesses.of paper towel, blotting the surface
   with more paper towels. Sprinkle empanadas lightly with sugar while
   still warm.
   If you plan to serve the empanadas later, cool, cover, and
   refrigerate. To reheat, place on a cookie sheet and bake in a 350
   degree F. oven for 10 minutes.
   Makes about 12 very large empanadas, or 24 small turnovers.
   PER LARGE TURNOVER: 520 calories, 28 g protein, 44 g carbo- hydrate,
   27 g fat (6 g saturated), 73 mg cholesterol, 572 mg sodium, 3 g fiber.
   Jacquiline Higuera McMahan writing in the San Francisco Chronicle,