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. Saut� 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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