contributed by Edward G.
makes 20-25 empanadas
dough: 3 cups pastry flour
1/4 cup cold water
1/2 teaspoon salt
1/2 teaspoon baking powder
4 tablespoon sugar
1 cup butter, chilled
1 egg
filling: 1 pound ground beef
1 russet potato, peeled and diced
1 green bellpepper, diced
2-3 medium tomatoes, diced
2 carrots, diced
3 stalks celery, diced
1 cup green beans
1 cup peas
1 yellow onion, diced
4-5 cloves garlic, diced
1/2 cup raisins
1/2 tablespoon cumin
1/2 tablespoon coriander
1 tablespoon oregano
canola oil, peanut oil
- Put flour, salt, sugar and baking powder in a large mixing bowl.
- Cut butter into 1/4” cubes, add into mixing bowl and knead until a paste forms.
- Beat egg and add to dough paste. Chill dough in refrigerator for at least one hour, preferrably overnight.
- In a large pan, saute onion, garlic, celery, carrot over medium heat until soft, about 10 minutes.
- Add tomatoes and ground beef, continue stirring until beef is browned, another 10 minutes.
- Take filling off heat. Add potato, green beans, peas, bellpepper, raisins, raisins and spices and set aside.
- Knead dough out on a flat floured surface into 2”-diameter rounds. Add filling and seal edges by pressing down with a fork.
- Put 1 tablespoon each of canola and peanut oil into a large pan. Fry until golden brown, about 5 minutes per side. Serve hot.
