Empanadas Recipe
Empanadas have a fine taste. Empanadas get its taste from pork filling. Empanadas is inspired by many food joints worldwide.
Ingredients
| Flour | 4 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1 Cup (16 tbs), chilled | |
| 2 eggs, slightly beaten | ||
| 8 tablespoons lukewarm milk | ||
| Oil | 2 Tablespoon (Filling) | |
| Ground pork | 1/2 Pound (Filling) | |
| Garlic | 1 Clove (5gm), crushed (Filling) | |
| Onion | 1/2 Cup (16 tbs), finley chopped (Filling) | |
| Celery | 1/3 Cup (16 tbs), finley chopped (Filling) | |
| Ripe tomatoes | 2 Large, chopped (Filling) | |
| Raisins | 1/3 Cup (16 tbs), chopped (Filling) | |
| 8 pimento stuffed olives, finely chopped | ||
| Salt | 1/2 Teaspoon (Filling) | |
| Sugar | 1 Teaspoon (Filling) | |
| 1 canned small hot chili, minced; or 1/2 teaspoon chopped dried chili | ||
| Marjoram leaves | 1/4 Teaspoon (Filling) | |
| Paprika | 1/4 Teaspoon (Filling) | |
| 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.
Chef
