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Empanadas

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Ingredients/Components

salt - 1/2 tsp
flour
water - 1/2 c
oil - 2 Tbsp
baking powder - 1 tsp
shortening - 2/3 c
allspice - 1/4 tsp
chopped onion - 2/3 c
chili powder - 1 to
salt and pepper - 1 item
tomato paste - 3 Tbsp
capers, chopped - 1 Tbsp
cumin - 1/2 tsp
ground chuck - 1 lb
to 2 cloves garlic, minced - 1 item
cold club soda - 6 7

How to make empanadas:

Pastry:2 c. flour1 tsp. baking powder1/2 tsp. salt2/3 c. shortening6 to 7 Tbsp. cold club soda Filling: Heat oil and saute beef. Add garlic, onion and salt and pepper to taste. Cook, stirring until onions are transparent. Stir in chili powder, cumin and allspice and cook briefly. Stir in tomato paste, water and capers and simmer 5 minutes, covered. Spread on a platter and chill while making pastry.

Pastry: Sift flour, baking powder and salt. Cut in shortening. Sprinkle on club soda spoonful by spoonful, pressing dough together with a fork.

Form dough into 2 balls. Roll 1 ball out on a floured pastry cloth or board to about 1/16-inch thickness. Cut in 6-inch circles and lay aside on wax paper. Repeat with second ball.

Spoon 1 heaping tablespoonful of filling onto the center of each circle; moisten halfway around with ice water. Fold over and crimp edge. Prick and brush with oil. Bake for 15 minutes at 425°. Makes 12 turnovers.

Recipe categories: Lunch/snacks, Appetizers, Main dish.

Rating:

3.9

Average rating: 3.9, total votes: 7

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