signature dishes and while many countries make empanada as these are different and lots of delicious ways let me show you why and how some are going to start with onions and let me just add to that empanada is a little meat pies so if you haven't had one before you're in for a real treat again there are lots of different latino cultures but here to lay does them in an extra special way so we're starting with shredded shredded shredded very finely shredded onions and what you have to do with these onions is you have to cook them down so these have been in here for over a half hour just cooking on a low heat until they're beautifully around to caramelize soft and you know they're just  that harsh onion scent is on them but just the sweet aromatic component of nice sweet onions so what we're going to do is add our spices and i always like to add spices before i add the meat so everything gets mixed up really well and then the chili powder again that's about a teaspoon so i'm going to get that and i just mix it up and these onions sauteed and vegetable oil and so you know that's all sinking in here we're going to have fat from the beef so i don't want to add a lot more you know  to it so we're just going to miss these together and then we're going to add some really special components so i've got garlic got about a clove of garlic here and of course don't you love when you add the garlic when you're cooking because you have the it kind of has double purposes instead of using flour we use ground walnuts and then it adds you know beautiful texture beautiful flavored earthy and so so nice then here this is again another little you know fun thing to put in  talk about oh a half a cup of three tablespoons of dried raisins and then i soak them in more mortar for about ten minutes that opens them up plumps them up and then when they go in here they're really ready you know to just get going i'm going to very nicely let's have all of it staying close up and then you know what i've got to get that's garlic in here that some of that stays on the tongues i love love love to cope with all the time but sometimes the food can stay on to  have that to keep an eye on that but you can manipulate the food so much more easily with tongs or just it's it's really i just i like the whole i get on the pounds so here's our ground beef and add that i a will have melded together in all the right ways so now we're going to make our doubt and there are a couple different things we're going to do here again things i found that make an empanada dough really special and wonderfully tasty so again  food processor with about a teaspoon of salt and all going to do once it's done that then it's time to add our fat to it and now i'm doing a little bit of a different ratio a lot of times you'll do a half a cup of butter and a half a cup of shortening or all shortening i have found that white cream instead i love using a separated knife when i'm doing this because the cutting just as a lot easier nothing sticks the way it does with a regular knife so these are all going to be form into empanada is what i've done here is i've already kind of played with one and say this needed more water this original don't need a little bit more liquid so that's a good thing for me to know typically it comes out fine but of course i'm doing it on t v here we go out and about sometimes different kinds of climate humidity in the air and all kinds of reasons that can happen so just have to go with it and can fix as we can fix and then this is a seven inch diameter bowl so if you look at this this is seven inches across ok so the idea here is that but go well now what i want to do is make sure i can move it around and i've got more flour here so i want to make sure this is not going to become dry the worst thing is a kind of when you're working with don't it sticks to the bottom so you always want make sure that that's not going to happen so here's our finished keno it's called puno and i am culture so this is the finish the beef product and it's got all our good ingredients in there it's it's come together it's good to go and that goes in here and it's kind of like when you don't expect it right and to olives going like that right and then we're going to fold it over here and i got i want to really want to work with the water on the edges here just a little you don't want to lot but we want the dough to seal so that's why we use the edges on here with some water on them and then we're really going to a fold over here so that everything stays in place and i hope when i get that out of the way so i can lay we don't stop here when we're rolling the dough out and putting it together because she lands have a different way of folding that empanada so i want to show you that so first what we're going to do take a little more water put  look at that it's just a really different shade and you get the water there and so that's fine and then the crust has it's kind of fun like texture to it in the front because you know if you start eating it you're kind of the layers of the dough and then it's going to open up into all the wonderful surprises that you have in fide now i'm just going to go out pan here sorry i had to go on camera there have a limited number inches on the counter and i just want to make sure i show you every little bit of   you know any any sprayer or oil that what i always think of this as a party food it's not the kind of food to eat every day but it's one of those like great party foods so what i do at the hand is this is only and i brushed it with this and the reason i like to use the idea is that it creates this really beautiful hard enough time that is really beautiful golden color on the finished product so when you take it out of the oven it just looks fantastic and you know i love this recipe and i love this recipe for parties and food this is a great dinner party recipe where you actually can get everybody in the kitchen and get everybody kind of doing different stations or you know making their own have everything set up for them and then everybody kind of has have a and they can they can add more of something that they want our last and so it's really a fun way to get together with a group of friends and man and of course you get this tasty delicious bunch and i'm not as to finish with sounds perfect so when you open up your empanada you are going to find a treasure trove delights in here you've got you're going to have this the militias filling it's going to have the raisins in it it's going to have a walnuts and at the spices is really you know just wonderful spicy components to it and then of course when and let's show your picture right now because i want you to see it when you open it up look at the treasures inside there because you've got these pots the poppy crossed you've got the meat you've got you know just everything coming together and when it's a mormon and you serve it warm it's just like the most perfect thing in the world now you can see there's this little sauce on the side this little garnish this is called  is she lay in hot sauce and it's used on everything and she like and it's fantastic and i'm going to show you how to do that next this is just one of those aspects of condiments once you've made it it's addictive and you're going to again want to put it on everything you can find first though here's a quick look at some of she lays most spectacular wonders and her most important treasure her that red wine vinegar and that's one of the keys here because it creates is amazingly delicious flavor and then i just have hot sauce hot sauce itself some red hot sauce and again go as bowl or as quiet as you like to with that  all have together and they're going to add the rest of our flavors and it's really simple to put this together to again one of the keys here in plain cooking is that things are very very finely caught so here i have a choice and but they come in all different sizes so let's just you know know that this is a lot of scallion that are going to go in here very finely chopped again and then are from sumatra this is a cup finally finally packed cilantro that's going to go here and again that's all trueman to gather looking beautiful and that i have a couple of tomatoes and if you look at these tomatoes these are fresh tomatoes but they're so finely chopped that really you have a lot of the together and then again i i like accept cans all the flavors marry that integrate and make beautiful things happen and we'll have our sauce so certainly we're going to use this on our empanada because it's like super super