Best Friend's Empanadas

Ingredients:

1 tsp. oregano
3/4 tsp. red pepper flakes
1 tsp. ground black pepper
1 tsp. salt or to taste
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. cumin powder
1 pound ground beef
1 tbsp minced garlic
1/2 cup chopped green bell pepper
1 cup chopped onion
3 tbsp. chopped cilantro
3 tbsp. raisins
1 8oz. can tomato sauce
3 tbsp. canola oil
2 medium potatoes diced


Empanada Dough:

2 1/4 cps all-purpose flour
1/3 cup all-purpose flour ( for kneading )
1/2 tsp. salt
1 tsp. vinegar
1/3 cup ice water ( 1-2 tbsp. extra if dough too dry )
1 large egg
1 stick salted butter, diced (cold )


Directions for Dough:

In a large bowl add 2 1/4 cups flour, and salt stir to mix well. Add cold diced butter use two forks or pastry blender to mix in the butter well set aside. Now in another bowl add vinegar and egg 1/3 cup ice water beat together when the mixture becomes frothy stop mixing. Add the egg mixture slowly to the flour mixture and mix with a fork the mixture will look lumpy. When the mixture looks crumbly and dry pour this mixture on the counter and start kneading the dough on a floured surface. Using you hands gently knead the dough until it comes together in and oval shape. This should Take a couple of kneads to come together. DO NOT OVER KNEAD YOUR DOUGH!  Wrap the dough in plastic wrap store dough in the refrigerator until ready to use  (2 to 4 hours ). Roll dough out on heavy duty foil for easy clean up. Use the 1/3 cup reserve flour to roll out dough. Roll the dough out to 1- inch thickness and cut into 14 equal parts. Form each piece onto a ball and roll each piece out into a circle. WORD TO THE WISE DO NOT ROLL TO THIN OR THE DOUGH WILL NOT HOLD IT'S FILLING!
Use a bowl to cut a nice round shape out and now you have empanada dough.


Directions:

In  large mixing bowl add beef and the dried seasonings. Combine well. Set aside. In a large pan on Medium heat add 3 tbsp. canola oil, add onions, bell pepper, and garlic cook until the onions become translucent and soft. Add in tomato sauce bring to a boil then add in meat mixture. Cook meat mixture on meduim- low heat for 15 minutes when it starts to bubble cover with lid. After 15 mins. stir in diced potatoes and raisins. Keep temperature on meduim -low and cover again for 15 minutes. Stir mixture add in the cilantro. Cover and cook another 15 minutes and stir every 5 minutes. The bottom of the pan should be sticky so that means the mixture is drying out, and that means the potatoes should be cooked through so pierce the potatoes with a fork to see if soften. Now that the potatoes are cooked through turn the heat off and cover for another 15 minutes. Add two tbsp. of the cooled beef mixture on the empanada dough, fold dough over filling and press close with your fingers. Use a fork to crimp close. Cook the empanadas by deep- frying in canola oil at 360F. for about 1 to 2 minutes on each side. You can also bake the empanadas at 375F. for 15 to 20 minutes.