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MEXICAN EMPANADAS 
1 lb. pork
1 lb. beef
2 chopped onions
1 chopped bell pepper
1 stalk chopped celery
2 cloves garlic
1 mashed tomato
1/4 c. olive oil
1/4 c. red wine
3 oz. tomato paste
1 bay leaf
1 tbsp. capers
1 tbsp. black olives
1 tbsp. green olives
1 sm. box raisins
Salt and pepper to taste
1 tsp. oregano
1/2 tsp. paprika
Parsley
Thyme and sweet basil

Brown pork and beef in olive oil. Add vegetables and cook until soft. Add remaining ingredients and simmer over low heat until liquid is absorbed.

PASTRY:

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 c. water
2 eggs
1 egg yolk, for sealing

Sift together flour and salt. Cut in shortening with pastry blender. Beat egg into water with fork and blend into mixture. Knead 1 minute. Roll out VERY thin and cut with 3 inch circle cutter. Put small amount of filling in center of circle. Brush edges with egg yolk. Fold over and press edges with prongs of fork. Fry in very hot, deep oil until lightly browned. Makes 4 dozen.
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