Gourmet Beef Empanadas Recipe
Summary
Preparation Time45 MinCooking Time1 Hr 0 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| Butter/Margarine | 2 Tablespoon (Filling) | |
| Onion | 1/2 Cup (16 tbs), chopped (Filling) | |
| Ground beef | 3/4 Pound (Filling) | |
| Tomato | 1 Large, chopped (Filling) | |
| Green chiles | 1 Can (10oz), chopped (Filling) | |
| Seedless raisins | 1/4 Cup (16 tbs), chopped (Filling) | |
| Salt | 1 Teaspoon (Filling) | |
| Pastry | ||
| All-purpose Flour- 2 cups | ||
| Salt | 1/2 Teaspoon (Filling) | |
| Shortening | 1/2 Cup (16 tbs) (Filling) | |
| Ice Water- 4 to 5 tablespoons | ||
Directions
GETTING READY
For Filling
1) In large non-stick pan, heat butter in saute onion until tender.
2) Mix in the beef; saute until no longer red.
3) Stir in the tomatoes, chiles, raisins and 1 teaspoon salt.
4) Lower the heat, stirring occasionally for 20 to 25 minutes, or until most of liquid has evaporated.
5) Take the pan off the heat.
MAKING
For Pastry
6) In a bowl, place together flour and salt.
7) Using pastry blender, cut in 1/2 cup shortening until well blended.
8) Dredge with ice water; stirring with fork until mixture holds together.
9) Shape the dough into a ball.
10) Lightly dust the work surface with flour.
11) Portion pastry into 12 pieces, on the work surface roll each piece into a 5-inch round.
12) Stuff about 1/4 cup filling on one-half of each round.
13) Fold over other half and press edges together with finger to seal; press edges with tines of fork.
FINALIZING
14) In deep, heavy saucepan or wok, slowly heat oil to 375F on deep-frying thermometer.
15) Slowly drop beef pies, few at a time, into hot oil.
16) Cook until golden-brown on both sides -€” 3 to 4 minutes.
17) Remove the pie using perforated ladle and place on paper towels.
SERVING
18) Serve hot, dredged lightly with confectioners' sugar, if desired.
For Filling
1) In large non-stick pan, heat butter in saute onion until tender.
2) Mix in the beef; saute until no longer red.
3) Stir in the tomatoes, chiles, raisins and 1 teaspoon salt.
4) Lower the heat, stirring occasionally for 20 to 25 minutes, or until most of liquid has evaporated.
5) Take the pan off the heat.
MAKING
For Pastry
6) In a bowl, place together flour and salt.
7) Using pastry blender, cut in 1/2 cup shortening until well blended.
8) Dredge with ice water; stirring with fork until mixture holds together.
9) Shape the dough into a ball.
10) Lightly dust the work surface with flour.
11) Portion pastry into 12 pieces, on the work surface roll each piece into a 5-inch round.
12) Stuff about 1/4 cup filling on one-half of each round.
13) Fold over other half and press edges together with finger to seal; press edges with tines of fork.
FINALIZING
14) In deep, heavy saucepan or wok, slowly heat oil to 375F on deep-frying thermometer.
15) Slowly drop beef pies, few at a time, into hot oil.
16) Cook until golden-brown on both sides -€” 3 to 4 minutes.
17) Remove the pie using perforated ladle and place on paper towels.
SERVING
18) Serve hot, dredged lightly with confectioners' sugar, if desired.
Chef
