Dom's Meat Turnovers

Perfect For An Afternoon Party!

2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, chopped
1/2 cup pine nuts
1 pound lean ground beef
1/2 cup Spanish olives, stuffed with pimento, chopped
1 1/2 teaspoons ground cumin
2 tablespoons Dom DeLuise All-Purpose blend
6 dashes red pepper sauce
2 eggs
2 tablespoons water
2 prepared piecrusts, rolled out to about 1/16" thick


Preheat oven to 350 degrees.

In a large skillet, heat oil. Saute onion, garlic and pine nuts for about 5 minutes. Add ground beef, crumble and cook until it is no longer pink. Drain well. Add chopped olive, cumin, Dom's All-Purpose Blend and red pepper sauce. Saute a minute longer and set aside.

In a small bowl, beat egg and water and set aside. Using a cookie cutter cut 4-inch rounds out of piecrust. Fill each with a tablespoon of meat mixture. Fold over to make a half moon. Crimp edges with a fork. Cut three 1-inch slits on top of each empanada. Brush with egg. Place on a greased cookie sheet and bake for 20 to 25 minutes, or until golden brown. Serve warm.

Makes about 30

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