1/2 lb. ground pork
1 large onion
1/2 cut raisins
Hot pepper to taste
Salt and pepper to taste

1/4 cup sweet pickles
1/2 cup olives
1 hard boiled egg
1/4 lb. butter
Chop onion, olives, pickles and egg and mix all the the ingredients and cook them in butter.  After it s cooked, kep in refrigerator until ready to use with the dough.

Use your favorite pastry recipe, more or less, 2 1/2 cups flour, 3/4 teaspoon salt, 2/3 to 3/4 cup shortning, 1/3 cup water.  Roll dough 1/8" in thickness and cut in rounds, place a tablespoon of the stuffing near to the edge of the circle, and fold over the pastry, forming small semicircles.  Trim edges and prick with fork.  You may either fry the empanadas or bake them in a moderate oven for fifteen or twenty minutes.

Mrs. H. Leignadier