RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
Beef filled Empanadas (mom used to call these pasties or meat pies)
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt (optional)
1 cup canola oil
1 cup warm water or milk
Filling
3 Tbsp canola oil
1 onion, chopped
2 clove garlic, minced
1 lb lean ground beef
1/4 tsp pepper
1/2 tsp salt
1 tsp cumin
1 tsp oregano
2 Tbsp tomato paste
1/4 cup chopped black olives (mom also added 1/4 cup raisins) opt
1 cup beef broth
2 hard boiled eggs, chopped
2 small cooked potatoes, diced into 1 inch cubes
Instructions:
1. Place flour, baking powder and salt in food processor; process for 5 seconds. With machine running, add canola oil and then warm water through feed tube; process until dough almost gathers into ball. (Add additional water if necessary). Transfer to floured surface; knead for few seconds. Cover with plastic wrap; let stand for 30 minutes.
2. Form dough into 9 inch log; cut into 12 portions about 3/4-inch each. On lightly floured surface, roll portion with rolling pin to 1/4 inch thick. Cit dough into 4-inch dough circle using wide mouth glass, jar or can. (You may get 4 extra circles by rolling out leftover dough).
3. Unbaked empanada discs may be frozen. Stack discs between wax paper and place in resealable, freezer plastic bag. Thaw to use.
4. In sauce pan over medium-high heat, add canola oil. Saute onions and garlic until softened. Add ground beef and brown until completely cooked through. Combine pepper, salt, cumin, oregano, tomato paste, and black olives with beef mixture.
5. Add beef broth. Simmer mixture, uncovered, on medium heat for 20-25 minutes until liquid is almost evaporated.
6. Add potatoes and fold in eggs. Adjust seasonings.
7. To fill empanadas, lightly brush edge of half circle with egg white mixture of 1 egg white and 1 Tbsp water. Place about 1 heaping Tbsp of beef filling in center. Fold half of circle over to form half-moon and press edges together firmly. Gently press fork into dough to form ridges if desired. Place on lightly greased baking sheet. Brush tops with egg white mixture. Pierce tops once with fork. Bake at 350 ° for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minute before serving.
32 empanadas.
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt (optional)
1 cup canola oil
1 cup warm water or milk
Filling
3 Tbsp canola oil
1 onion, chopped
2 clove garlic, minced
1 lb lean ground beef
1/4 tsp pepper
1/2 tsp salt
1 tsp cumin
1 tsp oregano
2 Tbsp tomato paste
1/4 cup chopped black olives (mom also added 1/4 cup raisins) opt
1 cup beef broth
2 hard boiled eggs, chopped
2 small cooked potatoes, diced into 1 inch cubes
Instructions:
1. Place flour, baking powder and salt in food processor; process for 5 seconds. With machine running, add canola oil and then warm water through feed tube; process until dough almost gathers into ball. (Add additional water if necessary). Transfer to floured surface; knead for few seconds. Cover with plastic wrap; let stand for 30 minutes.
2. Form dough into 9 inch log; cut into 12 portions about 3/4-inch each. On lightly floured surface, roll portion with rolling pin to 1/4 inch thick. Cit dough into 4-inch dough circle using wide mouth glass, jar or can. (You may get 4 extra circles by rolling out leftover dough).
3. Unbaked empanada discs may be frozen. Stack discs between wax paper and place in resealable, freezer plastic bag. Thaw to use.
4. In sauce pan over medium-high heat, add canola oil. Saute onions and garlic until softened. Add ground beef and brown until completely cooked through. Combine pepper, salt, cumin, oregano, tomato paste, and black olives with beef mixture.
5. Add beef broth. Simmer mixture, uncovered, on medium heat for 20-25 minutes until liquid is almost evaporated.
6. Add potatoes and fold in eggs. Adjust seasonings.
7. To fill empanadas, lightly brush edge of half circle with egg white mixture of 1 egg white and 1 Tbsp water. Place about 1 heaping Tbsp of beef filling in center. Fold half of circle over to form half-moon and press edges together firmly. Gently press fork into dough to form ridges if desired. Place on lightly greased baking sheet. Brush tops with egg white mixture. Pierce tops once with fork. Bake at 350 ° for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minute before serving.
32 empanadas.
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