Empanadas
Source of Recipe
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List of Ingredients
4 cups flour
1 cup butter, softened
3/4 cup water
1 teaspoon salt
INGREDIENTS for Meat Filling:
2 medium onions, minced
1 pound ground pork
1/4 cup oil
1 cup water
1/4 cup currants
1 teaspoon dried Chiles, crushed
1/4 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
Garlic to taste
Salt and Pepper to taste
Vinegar
2 egg yolks, slightly beaten
Recipe
1. Place flour on wooden board and make a well in center. Place
butter,
water and salt in well and mix with fingertips, working in enough flour
as
needed to form smooth dough. Let dough rest 1 hour in refrigerator.
2. Divide dough into 6 portions and roll out until each one is very
thin.
Cut circles of dough, 8-10 inches in diameter, cutting around a plate
as a
guide.
3. Preheat oven to 400 degrees. Prepare Meat Filling: Over medium
heat,
brown pork and onions in oil, crumbling meat finely until meat is
cooked
through and onions are translucent. Drain fat from mixture, then
return to
pan and add water, currants and spices. Blend well and simmer,
stirring
occasionally, for 30 minutes or until moisture has evaporated. Let
mixture
cool.
4. Place 1/6 of meat mixture onto 1/2 of each dough circle, leaving a
1/2-inch border. Moisten border of circle with vinegar, then fold 1
side
over and seal with a fork. Place empanadas on baking sheet and brush
with
egg yolk. Bake for 20-25 minutes or until golden.
Note: Prepared empanadas may be tightly covered in plastic wrap on
baking
sheet and refrigerated for up to 4 hours before baking. (Do not brush
with
egg until just before baking.) To freeze: Unbaked, prepared empanadas
may
be wrapped in plastic and frozen up to 2 months. Defrost in
refrigerator
overnight, then brush with egg and bake.
.
SERVES: 6
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