Meat Filled Empanadas
Serves 8
Recipe By: Michelle Bernstein
Filling:
2 tablespoons olive oil
2largeSpanish onions -- minced
2 pounds ground beef
4 clovegarlic -- crushed
Salt and freshly ground black pepper
2 red bell peppers -- roasted, peeled, seeded and chopped
1 cup canned -- peeled tomatoes
1/2 cup green cocktail olives (pimento filled) -- whole
1/4 cup black currants
Empanada Dough:
2 1/2 cup all purpose flour
1 teaspoons salt
1 teaspoons sugar
5 tablespoons vegetable shortening
1 egg -- beaten
1/3 cup dry white wine
Empanada Dough: Combine flour, salt, and sugar in a food processor.
Cut in shortening, mixture should be sandy. Add the egg and wine,
pulse until dough comes together in a ball. The dough should be
pliable; if not add more wine.
Assembly: Separate the dough into 3 balls. Roll the first ball out
until it is 1/4 inch thick. With a 6-inch round cutter, cut circles
out of all the dough. Remove the edges and save for the next roll.
Fill each circle with about 2 1/2 tablespoons in the center of the
dough.
Dip a small brush in room temperature water, run the brush around the
edge of the dough. Close 1 side to the other forming a half moon
shape. Close the edges pressing lightly with the back of a fork.
In a deep saute pan, heat 4 to 5 inches of canola oil on medium high
heat to 360 degrees F. Add the empanadas turn over constantly until
golden. Remove and drain on paper towels. Serve immediately.
Yield: 6 to 8 servings
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