Empanadas de Picadillo al Horno

These empanadas are baked turnovers filled with Picadillo.

"This is a family dish from my childhood. All the women in my family would make these. When my mom comes to visit my mom, my daughter and I make these as a tradition. Many Latin countries have a slight variation of this recipe."

Recipe contributed by Felicita Cline.

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Ingredients:

• 1.5 lbs of ground beef

• 1/4 cup of olive oil

• 1 Medium sweet onion -chopped

• 2-3 garlic cloves minced

• 1/4 cup of dry Sherry

• 1 tablespoon salt

• Sprinkle of sugar per disc

• Flour as needed per disc

• 1 tbsp worcestershire sauce

• 3/4 cup of raisins in 1.5 lb meat mixture

• 3 olives per empanada

• Green olives

• Dough - (Felicita prefers frozen flour discs. Thaw in refrigerator overnight)

Instructions:

1. Sauté the onions and at last minute add the garlic.

2. Add the ground beef.

3. When the meat is almost cooked through add the wine, raisins and olives.

4. Take dough out of fridge,

5. Put flour out and roll out the discs to stretch them out a little.

6. Take the stretched disc and add sugar to the edge of the disc.

7. Add a few small scoops of filling to the center of the dough .

8. Turn it over and press the sides together with a fork

9. Arrange them on a cookie sheet.

10. Bake the turn overs 375* 10 minutes or until golden brown.