Baked Empanadas (1)
April 24, 2019
Ingredients
- ***FILLING***
- 2 tablespoons vegetable oil
- 1 tablespoon ground paprika
- 4 onions
- finely sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground red new Mexican chili
- 1 teaspoon salt
- 1 pound ground beef
- 3 hard-cooked eggs
- sliced
- 20 black olives
- pitted
- 40 large raisins
- ***CRUST***
- 4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg yolk
- 1 egg
- beaten well
- 1/2 cup warm milk
- 1 cup shortening
- melted
- ***GLAZE***
- 1 egg
- beaten with
- 2 tablespoons milk
Directions
- Step 1 Heat the oil with the paprika, add the onions and sauté‚ until soft.
- Step 2 Add the cumin, oregano, chili powder, salt, and ground beef.
- Step 3 Cook until the meat is no longer pink, but don’t let it get too brown.
- Step 4 Refrigerate until the next day so that the juice sets
- Step 5 Preheat an oven to 400F.
- Step 6 To make the crust: Sift the dry ingredients together.
- Step 7 Add the liquid ingredients and beat to form a stiff dough.
- Step 8 Divide the dough into 20 pieces and roll each into a thin circle.
- Step 9 Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 Empanadas.
- Step 10 Fold over the dough, wet the edge with milk, fold over again to make a border If you like them shiny, paint with glaze before putting them in the oven.
- Step 11 Place on a sheet pan and bake until brown. Serve with pebre sauce.
- Step 12 Heat Note: This recipe requires advance preparation.