Recipe for Empanadas De Carne (Beef Empanadas)

Ingredients

1 dough
3 cup all purpose flour
3 tablespoon vegetable shortening
1 each egg
1 filling
2 tablespoon olive oil
1/2 lb ground lean beef
1/2 teaspoon ground cardamon
1 each bay leaf
1 each jalapeno pepper, seed, chop
1 sealer and glaze
1 each egg yolk
1 each egg white
1/2 cup cold water
1 teaspoon coarse salt
1 each potato, diced 1/4
1 cup water
8 each scallions, whites only
1 tablespoon parsley
1 tablespoon cold water

Instructions

Sift flour into a bowl, add lard and mix until the mixture makes a coarse meal. Add egg, egg white and 1/4 cup of cold water. Continue mixing and adding the water until a firm dough is formed. Knead until the dough is smooth, then wrap and chill for 15-30 minutes. In a small skillet, heat olive oil; add meat, cardamon, bay leaf, pepper, and salt and saute over medium heat, stirring, until the liquid has evaporated. Add potatoes and water and simmer over very low heat, stirring now and then, until potatoes are tender and liquid has evaporated. Add the scallions and cook 2-3 minutes longer. Remove from heat, stir in parsley. Set filling aside and let cool, or refigerate overnight, well covered. Make sealer and glaze by mixing egg yolk and cold water together. Set aside. Preheat oven to 375 deg F. On a floured board, roll out dough 1/8" thick and cut 4" squares. Knead scraps and reroll, repeat making squares until all the dough is used. Put one tablespoon of the filling into the center of each square, moisten edges of the dough with sealer, and fold to form a triangle. Press edges together with a fork to seal. Place empanadas on a baking sheet lined with parchment paper. Brush with remaining glaze and bake for 25 minutes, or until golden. Transfer to a rack to cool slightly, serve warm. Variation: Fried Empanadas - Heat 6 cups of oil to 375 deg F, gently drop in empanadas and cook until golden.





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