Empanadas (English)
Filling | |
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½ kg lean beef, minced finely
2 tbsp oil 2 cups chopped onion 2 cloves minced garlic ½ cup beef stock ¼ cup whole raisins ¼ tsp dried red pepper flakes (or to taste) ½ tsp paprika |
¼ tsp cumin
½ tsp oregano ¾ tsp salt pepper to taste whole black olives (pitted) 3 hard boiled eggs, sliced 1 egg, beaten |
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Soak the raisins in hot water for 1 hour, then drain.
Brown the beef in the oil for a minute. Add the onion and garlic and cook for 4 minutes.
Add the stock and spices and bring to a boil. Let simmer for a few minutes. Remove from the
heat and let cool.
Roll out the pastry (recipe below) to a thickness of about 3 mm. Using a plate as a guide, cut out large circles, about 20 cm
in diameter. Place approximately 2 tablespoons of the meat filling, 1 olive, 1 slice of egg and a few raisins
on each round of pastry.
Fold the pastry in half to cover the filling and make a half-circle. Fold the edges in and seal. Brush with the beaten egg and bake at 400 F (200 C) for 20 - 25 minutes.
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Pastry | |
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3 cups flour
1 tsp salt 1 tsp baking powder 1/3 cup shortening, melted ¾ cup hot milk ¼ cup hot water |
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Blend together the dry ingredients.
Add the shortening, milk and water. Mix well and knead very lightly a
few times only to combine the ingredients. The pastry should
be soft, and neither sticky nor dry and floury. In dry climates, more water may be needed.
Let the pastry rest for ½ hour. Divide into pieces.
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