Empanadas
* exported from mastercook * 
 
 
recipe by : m...@cs.rit.edu (margaret m reek) 
serving size : 0 preparation time :0:00 
categories : ethnic 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
8 cup  flour
1/2 cup  dry white wine
6 tsp  margarine
1/2 cup  milk
2/3 cup  vegetable oil
1-1/2 tsp  salt
1-1/2 cup  water
3   very large onions -- coarsely chopped
3 lb.  ground beef
3 clove  garlic -- minced
2 tsp  black pepper
1 tsp  salt
3 envelope  sazon seasoning (can use paprika
3 tsp  ground cumin
 
put the oil and margarine in a small sauce pan and put over low heat 
until the margarine is melted. add water, milk and salt and bring pot a 
boil over medium heat. in a big bowl put the flour, the wine, and the hot 
mix. stir gently as for a pie dough (don't work it too much). cover and 
let rest for at least 45 minutes. 
roll out the part of the dough (only as much as you can comfortably work 
in 5-10 minutes, keep the rest under cover) on a lightly floured surface 
to 1/16th inch thickness. cut into a circles about 8 inches in diameter 
for meal-sized empanadas or smaller for appetizer sized ones. for large 
ones, use about 1/4 cup filling, place on half the circle. paint the edges 
with a little water and fold the dough over the filling, pressing the air 
out. seal the edges (you can roll them over like a hem, or use a fork, or 
any number of other methods). just before baking, prick with a fork 3 
times on top. put empanadas on an ungreased cookie sheet and cook for 10 
minutes at 400. reduce heat to 350 and cook for about 20 more minutes. 
you can also cook them by frying them in oil. heat vegetable oil in deep 
pan (2-3 inches of oil). fry empanadas a few at a time until golden brown, 
turning once (about 5 minutes). drain on a paper towel. 
these freeze well either cooked or uncooked. if cooking from a frozen 
state, let them thaw out on a cookie sheet then bake as directed. 
 
filling: 
 
saute the onions until translucent, add the beef and brown it. drain off 
the excess fat. add the seasonings and a mix of 2 tbsp. flour in 1/2 cup 
water. heat for 3 minutes or so, until it is thick and quite dry. let 
cook 
and refrigerate until ready to use. you can make the filling a day or two 
ahead, so you don't have to do everything all at once. 
 
for each empanada, add 2-3 black raisins and a slice of hard boiled egg. 
 
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-- 
(ID: 13283) Mirror: rec.food.recipes: Tue, Apr 15, 2003


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