Parsley
Onion
Red and Green Bell Peppers
1 lb. Hamburger
Oregano
Shredded Cheese
Egg
Clean and finely chop: parsley, onion, red and green peppers (about 1/2 red and 1/2 green pepper). Brown beef with these ingredients. Add oregano and shredded cheese.
Put the "tapas" for the "empanadas" on a flat surface. Using a paper towel, spread the egg (uncooked, slightly beaten) onto the edges of the "tapa" so it will seal.
Spoon about 1 to 11/2 tablespoons of the meat mixture (judge how much each can hold) onto the center of the "tapa".
Fold the "tapa" in half, seal along the edges with fork prongs. Cover the top with slightly beaten egg. Coat a cookie sheet with oil. Bake at 350 º for about 20 minutes or until the "empanadas" are golden brown. Best if served warm. Enjoy!
Empanada Tapas / Turnover Shells
2 Cups Flour
1 to 11/2 tsp. Baking Powder
1/4 tsp. Salt
1/4 Cup Milk
2 Tbsp.
Butter
Mix flour, baking powder, and salt in a bowl.
Combing milk and butter in a sauce pan. Heat until the butter is melted.
Add liquid ingredients to flour mixture. Knead into a dough. Roll into individual balls about the size of a ping pong ball. Let them rest covered for a few minutes. Roll out into flat circles with a rolling pin.
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