From a 1975 Lea & Perrins cookbook. Empanadas 1 pkg (8 oz) cream cheese, softened ½ cup butter or margarine, softened 1 ½ cups all purpose flour 1 TB olive (or salad) oil 2 TB minced onion ½ pound ground beef, lean 1 can (8 ¼ oz) tomatoes, drained and crushed 2 TB chopped raisins 2 TB chopped pitted green olives 1 TB Lea & Perrins Worcestershire Sauce ½ tsp salt ½ tsp oregano leaves, crumbled 1 hard-cooked egg, chopped 1 egg yolk 1 TB water ¼ cup sesame seed In a large bowl, using an electric mixer, blend the cream cheese and butter together. Gradually add flour; blend until dough is smooth. Divide dough into 3 balls, chill until firm (about 30 minutes.) Heat oil in a medium skillet. Add onion. Sauté for 3 minutes. Add meat. Cook & stir until browned, about 5 minutes. Stir tomatoes, raisins & olives, Lea & Perrins, salt, and oregano. Simmer uncovered for 5 minutes, stirring occasionally. Stir in chopped egg. Let cool. Preheat oven to 400°F/205°C On a lightly floured surface, roll out a ball of dough to 1/8” thick. Cut out 3” circles. Spoon about 1 tsp of meat mixture onto one side of the circle. Moisten edges of the circle, fold over to form turnover, press to seal, crimp with fork tines. Repeat. Prick tops of turnover to allow steam to escape. Mix egg yolk with 1 TB water, brush over tops of turnovers. Sprinkle on sesame seeds. Place on cookie sheet. Bake until golden, about 12 minutes. Serve hot. pdf attached