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.

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