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Empanadas
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| Quantity | Ingredient |
| 3/4 lbs | ground beef |
| 1-1/2 medium | potatoes peeled and diced |
| 1 small | onion chopped |
| 2 cloves | garlic minced |
| 8 oz can | sweet peas |
| 2 Tbsp | Canola oil |
| salt and pepper to taste (season throughout cooking process) |
1. Sauté garlic and onion in hot oil
2. Add ground beef and sauté until meat is brown
3. Drain excess fat
4. Add potatoes, cook until potatoes are tender
5. Add peas
6. Adjust seasonings
7. Remove from heat, let cool
Quantity |
Ingredient |
| 5 cups | all-purpose flour |
| 5 tablespoons | baking powder |
| 1 teaspoon | salt |
| 2 | whole eggs lightly beaten |
| 3/4 cups | sugar, make a syrup with 1/3 cup water, simmered until sugar dissolves let cool |
| 2 ounces | melted butter, cooled |
| 1/4 cup | vegetable oil |
| 1/4 cup | water |
Sift the flour with the baking powder and the salt.
Pour this into a large bowl.
Use the back of a wooden spoon to make a well in the center of the dry mixture
Pour in the rest of
the wet ingredients into the well. Work this with a fork, trying to bring
together all the ingredients but never beating or mixing. Once it’s all
"together" and not sticky...you're ready to make Empanadas.
ASSEMBLING THE EMPANADAS:
Prepare your table by spreading some flour to keep the mixture from sticking. You will need a roller, a knife and a fork. Your filling should be at hand.
Take a small amount of the flour mixture (a ball that can fit in your hand) and you roll it out in the shape of a plate to a thickness of about 1/8-inch.
Take a spoonful of the filling and place it in the middle half of the pastry and fold the top over the filling to look like a half moon.
Seal the inside of the pastry by wetting your fingers with water and rubbing the border of the half moon.
Take a knife (a pizza cutter will also work) and cut a perfect pastry half-moon.
Now take the fork and press down the borders of the circular shape to seal.
Fry the half moon in
hot oil.
Prep Time: 1 hours 10
minutes
Cooking Time: 30 minutes
