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Recipe Name: Empanadas Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 15

3 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
6 Tablespoon(s) Margarine
6 Tablespoon(s) Vegetable shortening
2 Tablespoon(s) Cold water
1 Onion, chopped
4 Garlic, finely chopped
1 Green Pepper, Seeded and
1 1/2 Teaspoon(s) Olive oil
8 Ounce(s) Ground beef
1 Teaspoon(s) Cocoa Powder
1 Tablespoon(s) Flour
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Paprika
1/2 Teaspoon(s) Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and
4 Tablespoon(s) Canned crushed tomatoes
2 Tablespoon(s) Slivered almonds
2 Tablespoon(s) Raisins
2 Tablespoon(s) Chopped green olives
2 Tablespoon(s) Chopped fresh parsley
1 Egg yolk
1 Teaspoon(s) Water
2 Teaspoon(s) Milk
1 Oil
Contributed to the echo by: Leti Labell Originally from: Step by
StepMexican Cooking A modified version; original from Step by Step
MexicanCooking Empanadas con PicadilloSift the flour with a pinch of
salt into a mixing bowl, or place in afood processor and mix once or
twice. Rub in the margerine andshortening until the mixture resembles
fine breadcrumbs, or work in thefood processor, being careful not to
over-mix. Mix the liquid gradually,adding enough to bring the pastry
together into a ball. (In a foodprocessor, add the liquid through the
funnel while the motor isrunning.) Wrap the pastry well, and chill for
20 to 30 minutes.Brown the ground meat well, and drain away as much of
the fat aspossible.until the onion is soft. Add to the meat. Then add
the cocoa, flour,spices, oregano, and seasonings. Stir well and cook
briefly beforeadding the chilies and the tomatoes. Cook slowly for
10-15 minutes.Add the nuts and the olives, and allow to cool. (Oh, you
were supposedto add the parsley with the tomatoes, above.)Roll out the
pastry on a floured surface. (We didn't do this. We ran thedough
through the pasta machine - much easier! We found the #3 settingon our
Atlas pasta maker to be the right thickness.)Cut the dough into 4 inch
rounds. (I used a leftover container fromricotta cheese to get the
right size.)Place about 1-1/2 tablespoons of filling on the dough
circle. Fold over,and press to seal. If the dough is a little dry,
moisten the edges witha little warm water (with your finger) before
pressing the edgestogether. Crimp the edges with a fork. With a
toothpick, prick severalholes on the top of the empanada to allow the
steam to escape.Mix the glaze ingredients together. Place empanadas on
a baking sheet,and brush with the egg glaze.Bake at 425 for 15-20
minutes, or until golden brown.If you like, you can freeze these. To
bake frozen empanadas, place thefrozen pastries on a cooking sheet and
brush with the egg glaze. Bakefor 30-35 minutes at 425 degrees.Makes 15
empanadas.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 140
Total Fat: 15.6g
Cholesterol: 26.3mg
Sodium: 243.8mg
Potassium: 200.5mg
Carbohydrates: 26g
Fiber: 2.3g
Sugar: 1.6g
Protein: 6.6g

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