1 Tbsp olive oil
1/4 onion, chopped
1 clove garlic, minced
1/2 lb extra lean ground beef
1/4 bunch cilantro, minced
1/2 red bell pepper, diced
1/8 tsp cayenne pepper
1/2 tsp ground cumin
1 Tbsp tomato sauce
1 tsp salt
1/2 tsp black pepper
1 tomato, diced
2 c all-purpose flour
1 tsp baking powder
1/4 tsp onion salt
2/3 c vegetable shortening (Crisco)
1/2 c ice water
1 beaten egg yolk
1 Tbsp water
Heat the oil in a medium-sized skillet; saute the chopped onion and minced garlic until they are soft.
Break up the ground beef and add it to the pan; cook until the beef is no longer pink.
Add all the remaining ingredients, except the tomato; cook for about 2 minutes longer and shut off the heat.
Stir in the tomato and taste for seasonings; add more salt and pepper as desired.
Adjust oven racks to positions #2 and #4; preheat oven to 400 degrees F.
Roll out half of the dough on a lightly floured pastry board to 1/8" thickness.
Cut with a 4" inch round cookie cutter which has been dipped in flour. Place a heaping spoonful of filling in the middle of each circle.
Brush the rims of the dough circles with the egg glaze; fold half the doug over the filling and crimp the edges together with the tines of a fork.
Place each empanada on a greased baking sheet and brush the tops with the egg glaze. Bake for 15-20 minutes or until the crust is golden brown.