Beef Empanadas
Filling:
2 Tbs butter
1/2 cup chooped onion
3/4 lb ground beef
2 tomatoes, chopped
1/2 cup green chilis (or to taste)
1/2 tsp salt
1 bay leaf
Pastry:
1 1/2 cup flour
12 tsp salt
1/2 cup shortening
4 Tbs ice water
salad oil for deep frying
To make filling, melt butter in large skillet and saute onions until clear and tender. Add beef and saute until no longer red. Add tomatoes, peppers, salt, and bay leaf. Simmer, stirring occasionally, for 30-35 minutes or until most of the liquid has evaporated. Remove from heat and discard bay leaf.
Meanwhile make pastry in a medium bowl by combining flour and salt. With pastry blender, cut in shortening until well-blended. Sprinkle with ice water and stir with fork until mixture holds together. Do not handle unneccessarily.
Shape into a ball and set aside.
On lightly floured surface, roll a piece about the size of a golf ball, into a 4-inch circle. Place about 2 Tbs of the meat mixture on one side and fold over. Pinch together with your fingers and then with the back of the tines of a fork.
In a skillet, slowly heat oil (2 inches deep) to 375 degrees F. Gently drop beef pies, a few at a time, into hot oil. Cook, turning with a slotted utensil until golden brown on both sides, about 3 - 4 minutes. Drain on paper towels and serve warm.
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