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Beef/Pork Empanadas




Source of Recipe


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Recipe Introduction


These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.


List of Ingredients




Empanada Dough:
2 cups all-purpose flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup ice water

EMPANADA FILLING:
1 lb ground beef or ground pork
1 onion, chopped
2 cloves garlic, chopped
1/3 cup almonds, toasted,chopped
1/3 cup black raisins
8 plum tomatoes
24 serrano peppers
2 limes, juiced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1/8 teaspoon cloves
1/8 teaspoon cinnamon
egg wash


Recipe



FOR DOUGH: Put flour and salt in cuisinart, pulse to combine.
Add cold lard and butter, pulse to form crumbs.
Add water and pulse until it just comes together.
Chill at least 30 minutes.
Roll out and cut out circles.
FILLING: Saute meat, drain fat.
Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
Place tomato, chiles, lime juice, salt and pepper in blender.
Puree until smooth.
Add puree, cumin, cloves, cinnamon meat and onion to skillet.
Cook 5 minutes or until excess liquid evaporates.
Cool. Fill pastry circles, fold and crimp with fork.
Refrigerate or freeze.
Bake frozen Bake at 400 degrees.