2 tbsp. butter
1/2 c. chopped onion
1 lb. ground beef
2 lg. tomatoes, chopped
1 (3 oz.) can chopped green chilies
Bay leaf, drained
1/4 tsp. salt
2 tbsp. chopped black olives

For filling - saute onion in butter. Add beef and brown lightly. Add tomatoes, green chilies and bay leaf; simmer, stirring occasionally, 30 to 35 minutes or until most of the liquid evaporates. Remove from heat, discard bay leaf. Stir in olives.

PASTRY:

1 1/2 c. flour
1/4 tsp. salt
1/2 c. shortening
4-4 1/2 tbsp. ice water
1 egg yolk

For pastry - in medium bowl, combine flour and salt. With pastry blender, cut in 1/2 cup shortening until well blended. Sprinkle with ice water; stir with fork until mixture holds together. Shape into a ball.

Divide pastry into 12 pieces. On lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons filling in one half of each round; fold over other half.

Press edges together with fingers, to seal. Flute edges. Cut slits on top of each empanada. Brush with egg yolk beaten with 1 tablespoon water.

Bake at 400 degrees for 20-25 minutes or until golden brown. Serve hot with salsa.