Empanadas - Recipe

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EMPANADAS

Shell:

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp. salt
1/3 cup shortening
1/3 cup ice water

Preheat oven to 375°F.

Sift together flour, sugar, baking powder and salt.

Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375°F for 15-20 minutes.

Filling:

1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped (1 lb. raw)
1/2 cup beef stock
1/4 cup raisins
1 tsp. vinegar
1/8 tsp. ground cloves
1/8 tsp. ground cumin
salt and pepper, to taste

Sauté onions and garlic in hot oil until translucent.

Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer for 30 minutes.

Makes 1 dozen.

Servings: 12

Nutrition (per serving): 305 calories, 14.7g total fat, 4.2g saturated fat, 2.2g polyunsaturated fat, 282.3mg potassium, 24.3g carbohydrates, 6.2g sugar, 1.3g fiber, 18.4g protein, 48.7mg cholesterol, 416.6mg sodium, 64.5mg calcium, 188.9IU Vitamin A, 4.5mg Vitamin C, 2.6mg iron.

Submitted by: CM

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recipe reviews
Empanadas

· Oct 16 · #48311

Terri (Utah) says:

Very simple to prepare and makes enough for leftovers. We doubled the shell recipe which made 24 empanadas.

· Feb 3 · #93117

Tammy R. (Louisiana) says:

My guests were impressed last time I made these. I came here for the recipe again because I plan to make them for the Super Bowl. Thanks for the recipe... Tammy

· May 12 · #125632

Coco (United States) says:

To make this faster, simply cut the pastry into squares or rectangles instead of circles, less time spent re-rolling dough for circles

· Jan 27 · #137190

Maya (California) says:

I love empanadas but now I'm a vegetarian. Would tofu be good for a substitute instead of the beef?

· Apr 8 · #139458

Jenny (West Virginia) says:

I don't know about tofu but I think you could substitute a variety of vegetables. Peppers, mushrooms, zucchini, squash. I'm thinking Ratatouille in a shell.

· Mar 29 · #171553

Kari (Texas) says:

Maya, try here for inspiration (meat, vegan, and dessert empanadas). Empanadas are one of the most versatile pastries you can make.

http://www.theoriginalmarinisempanadahouse.com/menu/

(If you ever find yourself in Houston, Texas, do not miss this place! It's not possible that there are better empanadas than these anywhere in the world. We drive from San Antonio to Houston just to eat here. LOL Now, I feel a road trip coming on.)

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