1. Sauté beef in shortening until lightly browned.
2. Pour off excess fat and drain beef on paper towel to get out all excess fat.
3. Return beef to pan, add onion, tomato, green pepper and garlic. Cook until onion is tender, stirring often. Blend flour, salt, and black pepper in a separate bowl and add to pan. Cook until thickened, stirring constantly. Let cool.
Have pre-made Empañada Dough ready. Lay the cut pieces of dough on the lightly oiled sheet and fill with a small amount of filling, line the edge with olive oil and fold over the dough. Seal by pressing down on the edges. Bake in a hot oven at 425º until browned, 10-15 minutes.
2. Pour off excess fat and drain beef on paper towel to get out all excess fat.
3. Return beef to pan, add onion, tomato, green pepper and garlic. Cook until onion is tender, stirring often. Blend flour, salt, and black pepper in a separate bowl and add to pan. Cook until thickened, stirring constantly. Let cool.
Have pre-made Empañada Dough ready. Lay the cut pieces of dough on the lightly oiled sheet and fill with a small amount of filling, line the edge with olive oil and fold over the dough. Seal by pressing down on the edges. Bake in a hot oven at 425º until browned, 10-15 minutes.