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Total time: 1 hour
Yield: 12-15 empanadas
Filling (Seasoned Meat)
1 pound of mixed chop meat (beef, pork and veal)
1 onion, diced
1 small green pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil for sautéing
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 teaspoon of my Adobo mix
1/4 cup green olives, chopped (without pit)
1/3 cup of raisins
1/2 teaspoon salt
1/4 teaspoon black pepper
- In a larger pan, sauté the onion, green pepper and garlic in the olive oil. Sauté until onions are translucent, add beef mixture.
- Add all other ingredients except the olives and raisins. Reduce heat to low, simmer for about 15 minutes
- Add olives and raisins and simmer another 5 minutes.
Dough (If you don’t have the time you can buy the dough)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons vegetable Shortening
2 tablespoons butter
1 whole egg and 1 egg yolk
1/2 cups cold water
Pass the flour with salt, baking powder and sugar through a strainer. In a mixing bowl place half of the flour, butter, shortening, eggs and water and mix well. Gradually add more flour until all of the flour is added. The dough most be soft and pliable, like pie dough. Place the dough in a bowl and let stand for 30 minutes at room temperature covered with a damp cloth.
Assemble your empanadas
- Roll your dough to about 1/8 to 1/4 inch thick and cut out 5 to 6 inch circles from your dough.
- Place a couple of tablespoons of the filling in the center of you cut out dough and with your finger wet the rim of the circle and fold the dough over.
- Press down on the edges of the joined edges with a fork to close your empanada. With a tooth pick prick a little hole on each side to allow steam to escape while frying.
- In a frying pan at medium heat and once hot fry the empanada flipping it over once until golden brown on both sides.
- remove from the pan and place on a cookie sheet or paper towel to drain excess oil. Serve hot.