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Empanadas have a fine taste. Empanadas get its taste from pork filling. Empanadas is inspired by many food joints worldwide.
  Flour 4 1⁄2 Cup (72 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1 Cup (16 tbs), chilled
  Eggs 2 , slightly beaten
  Lukewarm milk 8 Tablespoon
  Oil 3 Tablespoon
  Ground pork 1⁄2 Pound
  Garlic 1 Clove (5 gm), crushed (Large Clove)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄3 Cup (5.33 tbs)
  Ripe tomatoes 2 Large, peeled and chopped
  Raisins 1⁄3 Cup (5.33 tbs), chopped
  Pimento stuffed olives 8 , finely chopped
  Sugar 1 Teaspoon
  Canned hot chili/1/2 teaspoon chopped dried chili 1 , minced (Small Chili)
  Marjoram leaves 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Hard-cooked eggs 2 , finely chopped
  Shortening 2 Cup (32 tbs), heated to 365-375°f

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.

Recipe Summary

Side Dish

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Empanadas Recipe