Recipe Archives->Mexican->Emapanadas 19

Beef Empanadas

2 Tbsp. butter or margarine
1/2 cup chopped onion
1 lb. lean ground beef or pork
2 lg. ripe tomatoes, chopped
1 tsp. salt
1 can (3 oz.) green chilies, drained, chopped
1 bay leaf
2 Tbsp. chopped black olives

1 1/2 cup unsifted flour
3/4 tsp. salt
1/2 cup shortening (Crisco best)
4 to 4 1/2 Tbsp. cold water
1 egg yolk

In hot butter in large skillet saute onion until tender. Add beef
and saute until brown.  Add tomato, chilies, 1 teaspoon of salt and
bay leaf; simmer, stirring occasionally about 20 minutes or until
liquid evaporated. Remove from heat, discard bay leaf. Stir in
olives. 3. Preheat oven to 400 degrees.

Make Pastry: In medium bowl, combine flour, salt, shortening and
water.  Blend until mixture holds together like bread dough. Divide
pastry into 12 pieces on lightly floured surface, roll each piece
into a 6 inch round.  Place about 3 tablespoons of filling in one
half of each round, fold over other half. Press edges together with
fingers, to seal, flute edges. Cut slits on top of each empanada,
brush with egg yolk beaten with 1 tablespoon water. Bake 20 to 25
minutes or until golden brown. 

Note: Packaged pastry mix can also be used and prepared as label
directs.  For faster cooking, can also be cooked in deep fry oil.

Printable version: emapanadas19.txt.