Argentinian Empanadas

(by Andrea Vernetti)

2 T. sunflower oil

1 onion, chopped

1 tomato, chopped

1 lb. chopped beef

12 olives, pitted

1 hard-boiled egg, chopped

salt, to taste

dough for one pie crust

Preheat oven to 350 F.

Heat oil in a large skillet, and brown the onion with the tomato.

Add the chopped beef and cook, stirring, until lightly browned.

Remove from heat and add olives, egg, and salt.

Let mixture cool.

On a lightly floured surface, roll out dough and cut into 4-inch disks. You should get 12.

Place 1 T. of the mixture on each disk, and fold in half.

Moisture edges with water, and press together to seal.

Place in an oiled roasting pan and bake for approximately 30 minutes, or until lightly browned.

(Read Home Again, the story that accompanies this recipe.)