Side Pannel
Empanadas
Ingredients List
- -----------------------------------PASTRY-----------------------------------
- 3 c All-purpose flour
- 1/2 tb Salt
- 6 tb Margarine
- 6 tb Vegetable shortening
- 2 tb Cold water
Directions
FILLING
1 Onion; chopped
4 Cloves Garlic; finely
-chopped
1 Green pepper; seeded and
-Chopped
1 1/2 ts Olive oil
8 oz Ground beef
1 tb Cocoa powder
1 tb Flour
1/2 tb Ground cumin
1/2 tb Paprika
1/2 tb Dried oregano; crushed
Salt and pepper
2 Chili peppers; seeded and
-Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley
GLAZE
1 Egg yolk
1 tb Water
2 ts Milk
Salt
1 Oil
Original from Step by Step Mexican Cooking Empanadas con Picadillo Sift the
flour with a pinch of salt into a mixing bowl, or place in a food processor
and mix once or twice. Rub in the margerine and shortening until the
mixture resembles fine breadcrumbs, or work in the food processor, being
careful not to over-mix. Mix the liquid gradually, adding enough to bring
the pastry together into a ball. (In a food processor, add the liquid
through the funnel while the motor is running.) Wrap the pastry well, and
chill for 20 to 30 minutes. Brown the ground meat well, and drain away as
much of the fat as possible, until the onion is soft. Add to the meat. Then
add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook
briefly before adding the chilies and the tomatoes. Cook slowly for 10-15
minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
add the parsley with the tomatoes, above.) Roll out the pastry on a floured
surface. (We didn't do this. We ran the dough through the pasta machine -
much easier! We found the #3 setting on our Atlas pasta maker to be the
right thickness.) Cut the dough into 4 inch rounds. (I used a leftover
container from ricotta cheese to get the right size.) Place about 1-1/2
tablespoons of filling on the dough circle. Fold over, and press to seal.
If the dough is a little dry, moisten the edges with a little warm water
(with your finger) before pressing the edges together.
Crimp the edges with a fork. With a toothpick, prick several holes on the
top of the empanada to allow the steam to escape. Mix the glaze ingredients
together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the
frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
30-35 minutes at 425 degrees. Makes 15 empanadas.
Yield: 15 servings
1 Onion; chopped
4 Cloves Garlic; finely
-chopped
1 Green pepper; seeded and
-Chopped
1 1/2 ts Olive oil
8 oz Ground beef
1 tb Cocoa powder
1 tb Flour
1/2 tb Ground cumin
1/2 tb Paprika
1/2 tb Dried oregano; crushed
Salt and pepper
2 Chili peppers; seeded and
-Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley
GLAZE
1 Egg yolk
1 tb Water
2 ts Milk
Salt
1 Oil
Original from Step by Step Mexican Cooking Empanadas con Picadillo Sift the
flour with a pinch of salt into a mixing bowl, or place in a food processor
and mix once or twice. Rub in the margerine and shortening until the
mixture resembles fine breadcrumbs, or work in the food processor, being
careful not to over-mix. Mix the liquid gradually, adding enough to bring
the pastry together into a ball. (In a food processor, add the liquid
through the funnel while the motor is running.) Wrap the pastry well, and
chill for 20 to 30 minutes. Brown the ground meat well, and drain away as
much of the fat as possible, until the onion is soft. Add to the meat. Then
add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook
briefly before adding the chilies and the tomatoes. Cook slowly for 10-15
minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
add the parsley with the tomatoes, above.) Roll out the pastry on a floured
surface. (We didn't do this. We ran the dough through the pasta machine -
much easier! We found the #3 setting on our Atlas pasta maker to be the
right thickness.) Cut the dough into 4 inch rounds. (I used a leftover
container from ricotta cheese to get the right size.) Place about 1-1/2
tablespoons of filling on the dough circle. Fold over, and press to seal.
If the dough is a little dry, moisten the edges with a little warm water
(with your finger) before pressing the edges together.
Crimp the edges with a fork. With a toothpick, prick several holes on the
top of the empanada to allow the steam to escape. Mix the glaze ingredients
together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the
frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
30-35 minutes at 425 degrees. Makes 15 empanadas.
Yield: 15 servings
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