South American Empanadas
This is not a recipe I have tried and with the raisins in it, probably won’t because of husband’s dislike for them. I have however tried them many moons ago when I worked in a Cuban restaurant, but they weren’t on the top of the food chain for me. This recipe, hails from my old Avon cookbook and was written up by a Patricia Correa from Chile. The reason for this recipe today is that it National Empanada Day, so here we go!
- ½ lb boneless beef round steak, cut into ¼-inch cubes
- 1 cup chopped onion
- 2 tbsp cooking oil
- 2 teas flour
- ⅛ teas crushed red pepper
- 4 cups flour
- 1 cup hot milk
- ¾ cup lard, melted
- 3 tbsp raisins
- ⅓ cup sliced pimiento-stuffed olives
- 2 hard boiled eggs, sliced
- In a skillet, cook the beef and onion in oil for about 5 minutes or until meat and onions are tender.
- Stir in the 2 tablespoons of flour, red pepper and ¼ teaspoon of salt; cover and cool.
- In a bowl, combine the flour with ¼ teaspoon of salt; stir in the milk and the lard and mix until combined.
- Work dough with hands until well mixed.
- Divide dough into 8 portions about 2 inches in diameter.
- On a lightly floured surface, roll each portion to a 6-inch circle.
- On half of each circle place about 3 tablespoons of the meat filling, about 1 teaspoon of the raisins, some of the olive slices and a few slices of the egg.
- Fold the remaining half of the dough over filling; press edges with finger or tines of a fork to seal.
- Transfer to a baking sheet and bake in a 400 degree oven for 20 to 25 minutes or until golden brown.
Hope you enjoy!