Empanadas Recipe

Empanadas Recipe

Ingredients:

3 c of flour (all-purpose)
6 Tbsps of margarine
1/2 tsp of salt
2 Tbsps of ice water
1 seeded pepper (green); chopped
6 Tbsps of veggie shortening
1 chopped onion
4 garlic cloves: finely-chopped
1 & 1/2 tsp of oil (olive)
1 tsp of powdered cocoa
8 oz of beef (ground)
1/2 tsp of cumin 9ground)
1 Tbsp of flour
Pepper
1/2 tsp of paprika
Salt
1/2 tsp of crushed dry oregano
2 seeded chili-peppers; chopped
2 Tbsps of almonds; silvered
2 Tbsp of chopped olives (green)
2 Tbsps of chopped parsley
2 Tbsps of raisins
1 eggyolk
2 tsps of milk
1 tsp of water
Extra oil

Instructions:

Sift flour w/ some salt onto processor bowl then mix. Rub shortening & butter in ’til mixture will resemble very fine crumbs. Gradually add cold water enough to create a ball-shaped pastry. Have it wrapped well then chill it for 20-30 mins.

You cook the meat ’til browned then drain off excess fat. Add garlic & onions then cook ’til onions are soft. Blend in cocoa, spices, flour, seasonings & oregano.

Mix well then quickly cook before you add parsley, tomatoes & chiles. Slowly cook for 10 to 15 mins then you add olives & nuts, mix then cool.

Have your pastry separated evenly into four portions. Roll every section in floured working surface then cut dough carefully into 4-rounds (4-inch each) from every section.

Spoon 1 & 1/2 Tbsps fillin into circles then fold & press sides to firmly seal. Moisten its edges w/ some water as necessary. Crimp edges w/ fork then use toothpicks to prick many holes around empanada so that steam can escape.

Combine eggyolk, 1 tsp water, milk, salt & oil. Stir it well, this will serve as glaze. Arrange empanadas in bake sheet then brush w/ gaze. Have them baked for 15 to 20 mins at four hundred twenty-five degrees Fahrenheit ’til golden-browned.

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