Beef EmpanadaFrom rodeogirl73 7 years ago
- Meat Filling: shopping list
- 2 lbs ground beef (or you can make with chicken) shopping list
- 2 small potatoes, diced into one inch cubes and boiled until soft shopping list
- 1 onion, peeled and coarsely chopped shopping list
- 5 cloves of garlic, peeled and finely chopped shopping list
- 1/4 cup green olives, finely chopped shopping list
- 2 hardboiled eggs, coarsely chopped shopping list
- 1 cup beef broth shopping list
- 1/2 cup raisins, soaked in warm water for 1 hour (optional) shopping list
- 1 teaspoon oil shopping list
- Dough: shopping list
- 3 cups flour shopping list
- pinch of salt shopping list
- 2 teaspoons sugar shopping list
- 3 teaspoons baking powder shopping list
- 1/2 cup lard or shortening shopping list
- 3/4 cup chicken stock shopping list
- 1 egg shopping list
- oil or shortening for frying shopping list
How to make it
- Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly.
- Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
- Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
- Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
- Fry in 350 degree oil for 6-7 minutes or until golden brown.