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    Beef Empanadas


    Source of Recipe


    Brenda Hyde Oldfashionedliving.com

    Pastry:
    3 cups all purpose flour
    11/2 tsp baking powder
    3/4 tsp. salt
    1/2 cup shortening
    1/2 to 2/3 cups ice water
    oil for frying

    Filling :
    1 medium onion, minced
    1/3 cup olive or vegetable oil
    2 cups shredded boiled beef (or browned ground beef)
    1 large potato, cooked and diced
    1/2 cup raisins, chopped
    1/8 tsp cinnamon
    1/8 tsp cloves
    1/8 tsp ground cumin
    salt to taste
    1/2 cup herb or wine vinegar, sherry, wine or water

    Sift together flour, baking powder, and salt. Cut in the shortening
    with a pastry cutter or finger till it resembles crumbs. Add enough
    ice water to make the dough stick together. Like with biscuits, do
    NOT overwork the dough. Thinly roll out dough to about 1/8 inch
    on a floured surface. Cut into four inch rounds. Set aside or make
    the filling first if you wish. Sauté onion in oil till softened. Add
    meat, potato, raisins, seasonings, and salt to taste. Stir and cook
    to heat through. Pour in the liquid . Place a small amount of filling
    on one side of each round. Fold over the other half and seal by using
    a fork Dipped in cold water. Press the edges together with the fork.
    Allow the pastries to sit for 30 minutes on one side , then turn over
    and let sit for 30 minutes on the other side to dry and seal edges.
    Fry in a 1/2 inch or so of hot oil until golden brown on each side.
    Serve hot or cold.

    Makes about 20 empanadas

 

 

 


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