Corned Beef Turnovers (Empanadillas de Corned Beef)

Bernice Ayala

Filling:

• 1 (12-oz.) can corned beef
• 2/3 c. green onion, chopped
• 1/2 tsp. garlic, minced
• 1/4 tsp. oregano leaves
• 1/2 tsp. dried parsley
• 1/4 tsp. curry powder
• 1/8 c. achiote oil
• 2 Hawaiian chili peppers, chopped (opt.)
• 1 (8-oz.) can tomato sauce
• 1/4 c. water
• 1/2 tsp. shoyu
• 1 can pitted black olives, drained and set aside (opt.)

In a saucepot, layer one on top of the other: corned beef, green onion, garlic, oregano leaves, dried parsley, curry powder, achiote oil, chili peppers, tomato sauce, water and shoyu. Bring to simmer on medium heat and cook for 15 minutes.

Dough:

• 2 c. Bisquick
• 2 1/2 c. all-purpose flour
• 2 c. water

Using a fork, mix together Bisquick and 2 cups of the flour. Add 2 cups water, one cup at a time while mixing. Mix well. Turn onto a board and knead, using the remainder of the flour, a little at a time.

To make empanadillas:

Pinch off about 1/4 cup of dough. Roll to 1/4-inch thickness. Place 1 1/2 heaping tablespoonfuls of the corned beef mixture in the middle of the dough. (Optional: Place 1 olive in center of filling.) Fold over to make a crescent shape and crimp edges with fork. Pierce top of dough 3 times with the tines of a fork (to expel the air while frying. Place one inch of vegetable oil in a frying pan. Heat oil to 350°. Deep fry until golden color. Drain on paper towels. Yield: 15.