Picadillo Empanaditas

Ingredients

FILLING
2 tablespoons vegetable oil
1 1/4 cups finely chopped onion
2 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 lb. lean ground beef
2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 can (14.5 oz.) diced tomatoes in juice, undrained
2/3 cup chopped pimiento-stuffed green olives
1/2 cup currants
1/2 cup water
1/3 cup pine nuts (optional)
2 tablespoons packed dark brown sugar
2 tablespoons tomato paste

PASTRY
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable shortening, melted
1 cup warm milk
1 large egg, beaten
1 large egg yolk, beaten
Vegetable oil for frying

Directions

FOR FILLING:
HEAT oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, chili powder, cumin, oregano, cinnamon and cloves. Cook, stirring frequently, for 5 to 6 minutes or until onion has softened. Add beef and bouillon; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add tomatoes with juice, olives, currants, water, nuts, sugar and tomato paste. Cook, stirring occasionally, for 5 minutes or until mixture is heated through and has thickened slightly.

FOR PASTRY:
COMBINE flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Divide dough into 40 pieces and roll into balls. Roll each ball on a floured surface to a 5-inch circle. Keep dough balls covered as you work.

HEAT oil in large saucepan for frying.

TO ASSEMBLE:
PLACE 1 heaping tablespoon filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanaditas at a time until golden brown or place on baking sheets and bake in preheated 400º F oven for 15 to 17 minutes or until golden brown. Serve warm.