Instructions for the empanada (meat pie) making process handed down by Jessica's Grandfather, Señor Sergio, who was famous for his wonderful Chilean empanadas. God rest his soul.

Ingredients: (Makes about 20 empanadas)

Meat filling: (Must be made long enough before hand to allow to fully cool. It's best if it's made a day before and refrigerated overnight.)
5 lbs of lean ground beef
2 yellow onions, chopped
1 clove of garlic, peeled and mashed
1 teaspoon of cumin
3 tablespoon of Adobo seasoning
Adobo seasoning a mixture of salt, granulated garlic, oregano, black pepper, tumeric and others depending on the brand or recipe. You can buy Adobo seasoning in most supermarkets, in the ethnic foods or powdered seasonings sections. Goya is probably the most popular brand. If you can't find it in the store, try Googling for a recipe to make your own.

Mix all ingredients and cook the meat mixture in a stew pot until cooked medium to medium-rare (it will finish cooking inside the empanada.)

Other things you will need for the filling:
5 eggs, hard boiled
Can of ripe olives (save some of the juice for Dough making process.)
Box of Raisins

Dough: (Many different fillings can be used, so the dough is the most important part.)
5 lbs of unbleached flour
1 cup of vegetable shortening or lard (do not use oil)
6-8 cups of chicken broth.

Dough making process: click here