Empanadas

This is Chilean typical beef style empanadas.  I got the recipe from my Mom, my parents lived in Chile for 3 years.

3/4 lb ground beef
1/4 c red wine (can substitute with cider or red wine vinegar)
1 small onion, chopped
1 clove garlic, crushed
1/4 ts thyme
1/4 ts cumin
1/4 ts chili powder
1 t salt
dash hot pepper sauce
dash Worcestershire sauce
1/2 cup shredded sharp cheese (optional, I have never added this)
olives
raisins
hard boiled eggs, sliced
egg, beaten
Empanada dough or rounds

Brown meat, and drain fat.  Add wine, onion, garlic, thyme, cumin, chili powder, salt, pepper sauce and Worcestershire sauce.  Cook until onion is soft and excess liquid has evaporated.  Cool completely.

Roll dough out as thin as possible, 1/8 inch.  Cut into 4 inch rounds.  Place a spoonful of meat mixture on one side of round.  Add one olive, one slice of egg and a couple of raisins.  (You can also add raisins into the meat mixture while cooking if you prefer.)

Fold dough over to make a half circle.  Dip the end of a fork into some flour and use tines to seal edge.  Place on a greased cookie sheet and brush top with beaten egg.  Bake in a preheated oven 375* for 25 minutes.