Empanadas Recipe
Empanadas have a fine taste. Empanadas get its taste from pork filling. Empanadas is inspired by many food joints worldwide.
Ingredients
4 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, chilled
2 eggs, slightly beaten
8 tablespoons lukewarm milk
Filling
2 to 3 tablespoons oil
1/2 Ib. ground pork
1 large garlic clove, crushed
1/2 cup finely chopped onion
1/3 cup finely chopped celery
2 large ripe tomatoes, peeled and chopped
1/3 cup raisins, chopped
8 pimento stuffed olives, finely chopped
1/2 teaspoon salt
1 teaspoon sugar
1 canned small hot chili, minced; or 1/2 teaspoon chopped dried chili
1/4 teaspoon marjoram leaves.
1/4 teaspoon paprika
2 hard cooked eggs, finely chopped
Shortening, heated to 365-375°F
Directions
Mix flour with baking powder and salt in a mixing bowl; cut in half of the butter, using a pastry blender or two knives.
Add a mixture of eggs and milk, mixing only until dough can be formed into a ball.
Turn onto a lightly floured pastry canvas and roll into a rectangle.
Cut remaining chilled fat into small pieces and distribute over surface of dough.
Fold dough over several times; knead gently until very smooth and easy to handle, using as little flour on canvas as necessary.
Form into a ball.
Wrap well and chill several hours or overnight.
To prepare filling, heat oil in a skillet; add meat and next 3 ingredients; cook and stir about 5 minutes, or until meat is browned.
Add tomato and cook 3 minutes.
Mix in remaining ingredients, except shortening.
Roll out dough (half at a time) until very thin; cut into 4 inch rounds.
Spoon 1 heaped tablespoon of filling on each; brush edges with slightly beaten egg white and press to seal.
Deep fry empanadas in hot fat until golden on both sides.
Add a mixture of eggs and milk, mixing only until dough can be formed into a ball.
Turn onto a lightly floured pastry canvas and roll into a rectangle.
Cut remaining chilled fat into small pieces and distribute over surface of dough.
Fold dough over several times; knead gently until very smooth and easy to handle, using as little flour on canvas as necessary.
Form into a ball.
Wrap well and chill several hours or overnight.
To prepare filling, heat oil in a skillet; add meat and next 3 ingredients; cook and stir about 5 minutes, or until meat is browned.
Add tomato and cook 3 minutes.
Mix in remaining ingredients, except shortening.
Roll out dough (half at a time) until very thin; cut into 4 inch rounds.
Spoon 1 heaped tablespoon of filling on each; brush edges with slightly beaten egg white and press to seal.
Deep fry empanadas in hot fat until golden on both sides.
