• preparation

Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.

• preparation

Heat 1 Tbsp. oil in a large pot over high. Cook ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onions, chopped, red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add ground cumin, sweet paprika, dried oregano, and cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°.
Roll the pie crust to 1/4-inch thickness. Cut dough into 5-inch circles. Place 2 Tbsp. filling in the center of each round.
Top with 2 olive halves. Brush water around half of outer edge of each round. Pinch edges to seal.
Using a fork, crimp edges. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
Bake empanadas until golden brown and slightly darker around the edges, 25–35 minutes.


Pie crust:

1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.

• preparation

In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.

Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.