Beef Empanadas with Tomato-Avocado Salsa

Here is my all-time favorite empanada recipe I received from my cousin's wife who served a mission in Argentina.  I altered it a bit and it's a favorite at our house!  Hope you enjoy it!

EMPANADA DOUGH:
1 1/2 cups white flour
1 1/2 cups wheat flour (I found using wheat flour made dough even easier to work with)
1 tsp salt
1/2 cup cold water
2 eggs
1 tsp vinegar
3 TB buter

In a bowl, beat water, eggs and vinegar together.  Set aside.  In a separate bowl, mix together flour and salt.  Cut the butter into the flour mixture with a pastry blender.  Then make a well in the center and pour the liquid ingredients in.  Mix the wet and dry ingredients with a fork until it becomes stiff.  

Knead on a lightly floured surface until flour is incorporated and dough is smooth.  Wrap dough in plastic and put in fridge for at least 1 hour but not more than 24 hours.  Then take dough out and pull off golf-ball sized pieces and roll out into circles for empanada shells.  

FILLING:
1 lb. ground beef, browned and drained
1/2 onion, chopped
1/2 pkg taco seasoning
1/2 to 1 cup green olives, chopped
3-4 boiled eggs, diced

Brown beef with onions and add 1/2 package of taco seasoning.  Add chopped green olives and eggs.  Salt and pepper to taste.  Put large spoonful in half of empanada shell, fold over and seal with fork.  Bake at 350 for 1/2 hour or fry in canola oil.  (Fried empanadas taste the best!)

Top with Tomato Avocado Salsa
http://haleysrecipeswap.blogspot.com/2010/12/tomato-avocado-salsa.html