Chilean Fried Empanadas
|Ground beef||1 Pound|
|Chopped onion||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Broth||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||1 , chopped|
|Shortening||3 Tablespoon, melted|
Blend paprika into beef.
Saute in skillet until brown.
Stir in 1 tablespoon flour and broth; mix well.
Cook, stirring constantly, over medium heat until thickened.
Season with salt and pepper to taste.
Remove from heat; add egg.
Measure 4 cups flour into mixing bowl; season with 1 teaspoon salt.
Add 3 tablespoons water, shortening and vinegar, blending well.
Knead dough; roll out on floured surface.
Cut into 2 1/2-inch rounds.
Place spoonfuls of beef mix- ture on 1 side of rounds.
Fold over; seal edges with fork.
Fry in deep hot fat until lightly browned.
Serving size: Complete recipe
Calories 2330 Calories from Fat 1548
% Daily Value*
Total Fat 172 g265.3%
Saturated Fat 57.3 g286.7%
Trans Fat 5.9 g
Cholesterol 561.7 mg187.2%
Sodium 1389.7 mg57.9%
Total Carbohydrates 101 g33.7%
Dietary Fiber 5.9 g23.6%
Sugars 2.4 g
Protein 97 g194.8%
Vitamin A 17.2% Vitamin C 6.2%
Calcium 5.7% Iron 60.1%
*Based on a 2000 Calorie diet