Make these tasty Empanadas as a main course or appetizers for a delightfully spicy treat. Filled with meat and vegetables, they’re simple pies. Greatly flavored treats, they can be served like tapas.
- 3 Cups all-purpose flour
- 1/2 teaspoon salt
- 6 Tablespoons butter
- 6 Tablespoons vegetable shortening
- 2 Tablespoons cold water
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 green pepper, seeded and chopped
- 1 1/2 teaspoons olive oil
- 8 ounces ground beef
- 1 teaspoon cocoa powder
- 1 Tablespoon flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano, crushed
- salt and pepper
- 2 chili peppers, seeded and chopped
- 4 Tablespoons canned crushed tomatoes
- 2 Tablespoons slivered almonds
- 2 Tablespoons raisins
- 2 Tablespoons chopped green olives
- 2 Tablespoons chopped fresh parsley
- 1 egg yolk
- 1 teaspoon water
- 2 teaspoons milk
- Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the butter and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes.
- Brown the ground meat well, and drain away as much of the fat as possible.
- Add the chopped onion and garlic to the pan and cook until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies, the tomatoes and parsley. Cook slowly for 10 to 15 minutes.
- Add the nuts and the olives, stirring once, removing from heat and allow to cool.
- Roll out the pastry on a floured surface.
- Cut the dough into 4-inch rounds.
- Place about 1 1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together.
- Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
- Mix the glaze ingredients together.
- Place empanadas on a baking sheet, and brush with the egg glaze.
- Bake at 425 for 15-20 minutes, or until golden brown.
- If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30 to 35 minutes at 425 degrees.
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