• 4/8 Nat Empanada Day - 1

    From Dave Drum@1:18/200 to All on Wed Apr 6 10:16:08 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Empanadas
    Categories: Latino, Appetizers, Pastry, Beef, Chilies
    Yield: 4 Servings

    1/4 lb Unsalted butter
    2 c All purpose flour
    1 ts Baking powder
    1/2 ts Salt (or to taste)
    2 lg Egg yolks
    1/4 c Chilled water
    1/2 lb Ground beef
    1/2 c Chopped white onions
    2 tb Seedless raisins
    2 tb Chopped black or green
    - olives
    1/2 ts Ground Cayenne
    1/2 ts Oregano
    1/2 ts Salt

    Cut the butter into 1/4" cubes.

    Place the flour, baking powder, salt, and butter in a
    mixing bowl. Combine the ingredients with a pastry
    cutter (or with the steel blade in a food processor).

    Beat the egg yolks. Mix half of them into the flour
    mixture. Reserve the remainder for step 12.

    Incorporate the water slowly into the flour mixture
    until the dough becomes a cohesive and semifirm mass.

    Shape the sough into two balls. Wrap them in plastic
    wrap and refrigerate them for 15 minutes.

    Set the oven @ 375oF/190oC..

    Heat the oil in a large saute pan or skillet over
    moderate heat. Saute the meat for 3 minutes, stirring
    frequently. Transfer the meat with a slotted spoon to
    a warm bowl.

    Add the onions to the pan and saute them over low to
    moderate heat for 3 minutes, stirring frequently. (Add
    1 or 2 extra teaspoons of oil if necessary).

    Return the meat to the pan, add remaining ingredients.
    Cook the mixture for 1 minute, stirring constantly.
    Reserve it for step 11.

    Roll each ball of dough on a lightly floured board into
    a 1/8" thick sheet. Using a cookie cutter with a 4" - 5"
    diameter, cut out rounds. Collect the scraps and repeat
    until the dough is used up.

    Place one tablespoon of the meat mixture in the center
    of each dough round. Lightly moisten the exposed dough
    with cold tap water. Fold each round in half, creating
    a half- moon shape. Crimp the two edges of dough
    together, so that the stuffing cannot ooze out during
    the baking step.

    Brush the tops of the uncooked empanadas with remaining
    egg yolk.

    Place uncooked empanadas on an ungreased baking sheet.
    Bake them in the middle of the oven until the tops
    become light golden brown (roughly 20 minutes).

    Serve the empanadas fresh from the oven.

    Serves 4.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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    ... "Everything tastes better wrapped in bacon. Including bacon." Broom Hilda --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)