EMPANADAS TORTILLAS (MAY WANT TO DOUBLE THE TORTILLAS) 2 Cups Flour 1/2 teaspoon salt 1/4 cup vegetable oil 1/2 warm water If you have a mixer with a kneading arm use that but do not use a food processor with a blade. Mix flour, salt and cut in oil. Mix well. Add warm water little by little till you make a ball. If it’s too sticky, add a little flour ( 1 tsp. a time) or if too dry add more water a little at a time ( 1 TB at a time). Dump ball onto a floured surface and knead with the palms of your hands till smooth and semi-soft about 2 -3 minutes. Then make little balls (the size of big big meatballs depends on how big you want your empanadas) and roll in flour and place them in bowl on top of one another. Set in refrigerator till ready. MEAT 1 lb. Lean beef 1 pkg. Frozen assorted vegetables 1/2 pkg. Of taco seasoning garlic powder pepper 1 onion 1 egg 2-3 red potatoes any vegetables you want to get rid of in the refrig Cook meat and finely chopped onion with a touch of oil and garlic, then add all the other seasonings. Wash and cut potatoes in cubes and cook in microwave for about 4 -8 minutes. Cook any other veges in microwave as well. Cook veges in a micro steamer so they don’t dry out. Throw in all fresh and frozen veges and potatoes and mix well and heat thoroughly. Taste and add more taco seasoning or other seasoning. Make two areas to work . 1. A floured surface for rolling out tortilla balls into circles about 6 -7 inches across. Flatten balls out with your hands first then place on surface and with rolling pin roll out, flip and turn till you get the right size. Add more flour to surface when needed. Don’t roll out too thin or dough will break and juice will seep out or too fat since that makes them doughy and not cook all the way through. Add or take away dough from each ball till you get the hang of the size you want. 2. Next station should have: Bowl of meat with a spoon Bowl with any kind of cheese you like or a combination of cheeses Bowl with egg yolk & 1 tsp. milk beaten well Bowl white egg white & 1 tsp. water beaten well 2 cookie trays sprayed with Pam and oven at 350 degrees Roll out tortilla and bring to 2nd station and place on counter. Place meat on one half l eaving edge free along with the cheese on top. Brush egg white around edge and flip other half of tortilla up and over meat mixture and press edges together. Fold edge over and crimp with a fork. Then place empanada on cookie sheet and continue till all meat is gone. Place on sheet as close as possible without touching and brush egg yolk mixture all over top of each one which makes then brown. Place in oven at 350 for 30 - 35 minutes till nice and golden color.