Wednesday, December 26, 2007

Beef Filled Empanadas


1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk


Sauté beef in shortening until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat. Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Blend in flour, salt, and black pepper. Cook until thickened, stirring constantly. Let cool.

Prepare pie crust and roll to 1/4 inch thickness. Cut into 6 inch rounds and place in floured empanada dough press (gotta have this gadget!). Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops of pastries lightly with egg mixture. Bake in hot oven (425 F) until browned, 10-15 minutes. Yield: about 6 large empanadas.

Empanadas are light, flaky turnovers with an infinite variety of fillings. The pastry makes them easily transportable whether they are served as an appetizer, entrée or a dessert; make ahead of time and freeze. Serve empanadas hot or cold.

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