Chilean Fried Empanadas Recipe
Ingredients
| Paprika to taste | ||
| Ground beef | 1 Pound | |
| Onion | 2 Tablespoon, chopped | |
| Flour | ||
| Broth | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
| 1 hard-cooked egg, chopped | ||
| Shortening | 3 Tablespoon, melted | |
| Vinegar | 1/2 Tablespoon | |
Directions
Blend paprika into beef.
Saute in skillet until brown.
Add onion.
Stir in 1 tablespoon flour and broth; mix well.
Cook, stirring constantly, over medium heat until thickened.
Season with salt and pepper to taste.
Remove from heat; add egg.
Measure 4 cups flour into mixing bowl; season with 1 teaspoon salt.
Add 3 tablespoons water, shortening and vinegar, blending well.
Knead dough; roll out on floured surface.
Cut into 2 1/2-inch rounds.
Place spoonfuls of beef mix- ture on 1 side of rounds.
Fold over; seal edges with fork.
Fry in deep hot fat until lightly browned.
Saute in skillet until brown.
Add onion.
Stir in 1 tablespoon flour and broth; mix well.
Cook, stirring constantly, over medium heat until thickened.
Season with salt and pepper to taste.
Remove from heat; add egg.
Measure 4 cups flour into mixing bowl; season with 1 teaspoon salt.
Add 3 tablespoons water, shortening and vinegar, blending well.
Knead dough; roll out on floured surface.
Cut into 2 1/2-inch rounds.
Place spoonfuls of beef mix- ture on 1 side of rounds.
Fold over; seal edges with fork.
Fry in deep hot fat until lightly browned.
Chef
