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Recipe Name: Empanadas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) All-Purpose Flour
1/2 Tablespoon(s) Salt
6 Tablespoon(s) Margarine
6 Tablespoon(s) Vegetable shortening
2 Tablespoon(s) Cold water
1 Onion, chopped
4 Cloves garlic, finely
1 Green Pepper, Seeded and
1 1/2 Teaspoon(s) Olive oil
8 Ounce(s) Ground beef
1 Tablespoon(s) Cocoa Powder
1 Tablespoon(s) Flour
1/2 Tablespoon(s) Ground cumin
1/2 Tablespoon(s) Paprika
1/2 Tablespoon(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 Tablespoon(s) Water
2 Teaspoon(s) Milk
1 Oil
Original from Step by Step Mexican Cooking Empanadas con Picadillo
Siftthe flour with a pinch of salt into a mixing bowl, or place in a
foodprocessor and mix once or twice. Rub in the margerine and
shorteninguntil the mixture resembles fine breadcrumbs, or work in the
foodprocessor, 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.
Brownthe ground meat well, and drain away as much of the fat as
possible,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 afloured surface. (We didn't do this. We ran the dough
through the pastamachine - much easier! We found the #3 setting on our
Atlas pasta makerto be the right thickness.) Cut the dough into 4 inch
rounds. (I used aleftover container from ricotta cheese to get the
right size.) Placeabout 1-1/2 tablespoons of filling on the dough
circle. Fold over, andpress to seal. If the dough is a little dry,
moisten the edges with alittle warm water (with your finger) before
pressing the edges together.Crimp the edges with a fork. With a
toothpick, prick several holes onthe top of the empanada to allow the
steam to escape. Mix the glazeingredients together. Place empanadas on
a baking sheet, and brush withthe 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.Yield: 15 servingsPosted to bbq-digest by Lloyd
<> on Nov 17, 1998,converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 4131
Calories From Fat: 2149
Total Fat: 240.7g
Cholesterol: 394mg
Sodium: 8046.1mg
Potassium: 4457.1mg
Carbohydrates: 388g
Fiber: 51.6g
Sugar: 27.5g
Protein: 122.1g

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