CARRIE'S COOKBOOK - Empanadillas

EMPANADILLAS

CRUST:
⅓ cup ice cold water
1 large egg
2 tsp vinegar
3 cups flour
⅓ cup cold butter
⅓ cup cold shortening
1 tsp salt
2 egg whites
FILLING:
2 Tbs olive oil
� lb extra lean ground beef
� lb extra lean ground pork
� tsp salt
� tsp paprika
� tsp black pepper
� tsp cumin
1 Tbs chili powder
� cup minced onion
1 garlic clove, minced
1 jalape�o pepper, minced
1 Tbs butter
2 hard cooked eggs, chopped
3 Tbs pimento stuffed olives, chopped
3 Tbs seedless raisins
� cup tomato sauce

CRUST: Blend the water, egg, and vinegar together. Place the flour in a mixing bowl. Cut in the butter and the shortening. Add the salt. Blend in the liquid until a course mixture is formed.
FILLING: In a skillet heat the oil and brown the meats. Add the seasonings, onion, garlic, and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients until very thick. Cool to room temperature. Preheat the oven to 425�F. Roll the dough out on a floured surface, cut into 2" rounds. Place 1 Tbs meat mixture on each round. Fold the round in half and crimp the edges to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15-20 minutes, or until golden brown.