Preparation time: About 1 to 2 hrs. Depending on your skill level.
Cooking time: 1/2 hr.
Serves: Family of 4.
3 Tbsp. oil
1 lb ground meat (beef, chicken or turkey)
1 medium onion, diced
2 jalopeno peppers, diced
3 to 4 hard-boiled eggs
1 large carrot
1/2 cup of oil
1 cup hot water
1 tsp. salt
enough flour to form hard doug
enough oil to deep-fry
Brown the ground meat in the 3 Tbsp. of oil, ad the onion and jalopenos, cook until well done.
Cool meat, add the eggs, diced (eggs can boil while meat is cooking). Shred the carrot and ad to meat. Mix until all ingredients are combined. (It is okay if meat is warm.)
Combine ingredients of the crust, form hard dough, roll thin, cut out with large round cutter, fill w/meat mixture and seal each empanada well. (Pierogi cutters and sealers work best.)
Deep fry in hot oil till golden brown. Cool off somewhat in strainer.
Best served fresh, but great for freezer storage for quick lunches and snacks.