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Beef empanadas
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For the filling: | |
2 tbsp | butter |
1/2 cup | chopped onion |
1 lb. | lean ground beef |
2 large | ripe tomatoes, chopped |
1 tsp | salt |
1 can ( 3 oz) | green. Holes, drained and chopped |
1 | bay leaf |
2 tbsp | chopped black olives |
Pastry: | |
1 1/2 cup | unsifted flour |
3/4 tsp | salt |
1/2 cup | crisco shortening |
4 to 4 1/2 tbsp | cold water |
1 | egg yolk |
1- to make filling: in hot butter in a large skillet sauté onion until tender. Add beef and sauté until brown.
2- add tomato, chiles, 1 tsp salt and bay leaf; simmer, stirring occasionally about 20 minutes or until liquid evaporates. Remove from heat, discard bay leaf. Stir in olives.
3- preheat oven to 400 degrees
4- meanwhile,MAKE pastry: in medium bowl, combine flour, salt, shortening and water. Blend until mixture holds together like bread dough.
5- divide pastry into 12 pieces on a lightly floured surface, roll each piece into a 6 inch round. Place about 3 tbsp of filling in one half of each round, fold over other half.
6- press edges together with fingers, to seal, flute edges. Cut slits on top of each empanada, brush with egg yolk beaten with 1 tbsp water. Bake 20 to 25 minutes or until golden brown. Note: packaged pastry mix can also be used and prepared as label directs then continue as in step 5 for faster cooking, it can also be cooked in deep fried oil.
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