Little Meat Empanadas: Empanadillas De Carne
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Cooking Oil1 medium
Onion (chopped)1 small
Green Pepper (chopped)1 tsp
Oregano1 small
Tomato Sauce (can)1 small
Raisin (box)1 cup
White Wine (cooking dry)1 tsp
Salt5 cups
All-Purpose Flour5 tbsps
Baking Powder1 cup
Vegetable Oil1 cup
Cooking Wine (white dry)Directions:
1
The beef should be thawed, if frozen, set aside
2
In a large saute pan, heat the oil
3
Add the onion, garlic, and pepper and saute
4
When they're soft, add the oregano, tomato sauce, raisins, and chopped olives
5
This should be at medium heat from now on
6
Add the ground beef
7
Pour the wine over the beef mixture and cover to cook through
8
Add salt and pepper, to taste
9
Once its almost cooked, uncover, and let dry up to a juicy but dry look to it
10
Never use if it is runny
11
That's the trick
12
Sift the flour with the baking powder and the salt
13
Pour this into a large bowl
14
Pour in the rest of the ingredients
15
Work this with a fork, trying to bring together all the ingredients but never beating or mixing
16
Once it?s all "together" and not sticky
17
You're ready to make Empanadillas
18
ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some flour to keep the mixture from sticking
19
You will need a roller, a knife and a fork
20
Your filling should be at hand
21
Take a small amount of the flour mixture (a ball that can fit in your hand) and you roll it out in the shape of a plate to a thickness of about 1/8-inch
22
Take a spoonful of the filling and place it in the middle half of the pastry and fold the top over the filling to look like a half moon
23
Seal the inside of the pastry by wetting your fingers with water and rubbing the border of the half moon
24
Take a knife and cut a perfect pastry half-moon
25
Now take the fork and press down the borders of the circular shape to seal
26
Fry the half moon in hot oil