Kosher egg roll wrappers are available. If you aren't keeping kosher, you can use frozen empanada wrappers. Cut these round wrappers in half to form half-moon shapes before using.
3 tablespoons vegetable oil plus more for deep-fat frying
1 Spanish onion, diced
½ green bell pepper, diced
2 cloves garlic, crushed
6 tablespoons tomato sauce
1 pound extra-lean ground beef
Salt and fresh-ground black pepper, to taste
1 ½ teaspoons garlic powder
¼ teaspoon ground cumin
Juice from ½ lime
6 tablespoons chopped pimento-stuffed Spanish olives
5 tablespoons dark raisins
About 13 egg roll wrappers, each cut into 4 squares
1 egg, beaten
In a nonreactive skillet over medium heat, heat 3 tablespoons oil. Add onions, green peppers and garlic and saute 5 minutes until soft. Add tomato sauce and let cook 2 to 3 minutes. Flatten ground meat into a patty and place on top of onion mixture. Sprinkle with salt, pepper and garlic powder. Sprinkle with cumin and squeeze lime juice over all. Stir meat into pepper mixture as it cooks. If pan seems dry, add more oil and tomato sauce. When meat is almost cooked, add olives and raisins and continue cooking until meat is browned and sauce is thickened. Transfer to a shallow pan to cool.
Lay dough pieces egg roll wrappers on a work surface. If using egg roll wrapper squares, place ¾ tablespoon to 1 tablespoon meat mixture in center of each square. Brush edges of wrapper with egg. Fold dough over filling, corner to corner, to make a triangular shape.
Use tines of a fork to press and edge to seal and poke a few very small holes in dough directly over filling to let steam escape. Empanadas can be frozen at this point for up to 2 weeks. There's no need to defrost them prior to before cooking.
To cook empanadas, heat a large pan with about 4 inches of oil in it to 375 degrees (or follow manufacturer's directions on a deep-fat fryer). Add empanadas in batches and fry about 2 minutes until golden; do not crowd. Transfer to paper towels to drain. Serve warm. To reheat, place on a baking sheet in a preheated 350-degree oven 15 minutes or until heated through. Makes about 52 empanadas.
Per empanada: 63 calories, 43 percent calories from fat, 3 grams protein, 6 grams carbohydrates, .32 grams total fiber, 3 grams total fat, 11 milligrams cholesterol, 71 milligrams sodium.
© 2002 South Florida Sun-Sentinel.
Distributed by Knight Ridder/Tribune Information Services.
