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Apr 082013
 

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!

empanada

South American Empanadas
 
Ingredients
  • 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
Instructions
  1. In a skillet, cook the beef and onion in oil for about 5 minutes or until meat and onions are tender.
  2. Stir in the 2 tablespoons of flour, red pepper and ¼ teaspoon of salt; cover and cool.
  3. In a bowl, combine the flour with ¼ teaspoon of salt; stir in the milk and the lard and mix until combined.
  4. Work dough with hands until well mixed.
  5. Divide dough into 8 portions about 2 inches in diameter.
  6. On a lightly floured surface, roll each portion to a 6-inch circle.
  7. 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.
  8. Fold the remaining half of the dough over filling; press edges with finger or tines of a fork to seal.
  9. Transfer to a baking sheet and bake in a 400 degree oven for 20 to 25 minutes or until golden brown.

 

Hope you enjoy!

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