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| − | {{Wikifiedrecipe}} |
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| − | == Description == |
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| − | |||
== Ingredients == |
== Ingredients == |
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* 5 cups [[flour]] (unsifted) |
* 5 cups [[flour]] (unsifted) |
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* 1 cup [[shortening]] (Crisco preferred) |
* 1 cup [[shortening]] (Crisco preferred) |
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* 1 cup [[milk]] |
* 1 cup [[milk]] |
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| + | |||
=== Filling === |
=== Filling === |
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| − | * 2 |
+ | * 2 lbs [[ground beef]] |
| − | * |
+ | * ½ teaspoon [[salt]] |
| − | * 1 tablespoon [[ |
+ | * 1 tablespoon [[onion powder]] |
* 1 teaspoon [[garlic powder]] |
* 1 teaspoon [[garlic powder]] |
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* 1 teaspoon [[chili powder]] |
* 1 teaspoon [[chili powder]] |
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| − | * 1 tablespoon [[ |
+ | * 1 tablespoon [[Worcestershire sauce]] |
| − | * 1 to 2 tablespoons [[tomato |
+ | * 1 to 2 tablespoons [[tomato paste]] |
* [[hot sauce]] (optional) |
* [[hot sauce]] (optional) |
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== Directions == |
== Directions == |
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| + | # Mix [[flour]], [[salt]], and [[baking powder]] together in a bowl. |
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| − | emapanadas are awesome= fuck yeah |
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| + | # Cut in [[shortening]] until it resembles crumbly meal. |
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| − | |||
| + | # Gradually sprinkle in [[milk]] stirring until dough clings together. |
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| − | |||
| + | # Knead 10 times. |
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| − | |||
| + | # Let rest ½ hour. |
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| − | my friend maddy is doing a cookbook from around the globe |
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| + | # Mix ground [[beef]] with all the ingredients except [[tomato paste]]. |
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| − | |||
| + | # Fry slowly in 1 tablespoon [[oil]] until cooked. |
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| − | she is doing empanadas |
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| + | # Mash around a bit so it's crumbly. |
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| − | |||
| + | # Add 1 to 2 tablespoons [[tomato]] paste (so that it's thick), stir very well. |
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| − | |||
| + | # Turn off heat and let filling cool. |
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| − | |||
| + | # Add as much hot sauce as you like. |
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| − | me well im doing sweet and sour pork |
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| + | # On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired). |
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| − | |||
| + | # Cut 5" circles (using any container with 5" opening) and place filling on center of each circle. |
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| − | from china |
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| + | # Brush beaten [[egg]] on lower edge of circles. |
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| − | |||
| + | # Fold over and press edges with fork dipped in [[flour]]. |
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| − | |||
| + | # Fry in [[lard]] about 2 minutes on each side until brown. |
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| − | |||
| + | # Make sure there is enough [[lard]] to cover the empanadas — about 3 – 4" deep. |
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| − | dont be sarcastic |
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| + | # Can be frozen unfried. |
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| − | |||
| + | # Stack between wax paper, sprinkling plenty of [[flour]] in between empanadas and wax paper, or they will stick together. |
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| − | |||
| + | __NOTOC__ |
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| − | be awesome just like me |
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| − | [[Category: |
+ | [[Category:Mexican Appetizers]] |
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| + | [[Category:Savory pastry Recipes]] |
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| + | [[Category:Ground beef Recipes]] |
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[[Category:Chili powder Recipes]] |
[[Category:Chili powder Recipes]] |
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[[Category:Dinner Recipes]] |
[[Category:Dinner Recipes]] |
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| − | [[Category: |
+ | [[Category:Wheat flour Recipes]] |
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Latest revision as of 13:30, 15 February 2011
Empanadas
Ingredients
- 5 cups flour (unsifted)
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 cup shortening (Crisco preferred)
- 1 cup milk
Filling
- 2 lbs ground beef
- ½ teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons tomato paste
- hot sauce (optional)
Directions
- Mix flour, salt, and baking powder together in a bowl.
- Cut in shortening until it resembles crumbly meal.
- Gradually sprinkle in milk stirring until dough clings together.
- Knead 10 times.
- Let rest ½ hour.
- Mix ground beef with all the ingredients except tomato paste.
- Fry slowly in 1 tablespoon oil until cooked.
- Mash around a bit so it's crumbly.
- Add 1 to 2 tablespoons tomato paste (so that it's thick), stir very well.
- Turn off heat and let filling cool.
- Add as much hot sauce as you like.
- On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired).
- Cut 5" circles (using any container with 5" opening) and place filling on center of each circle.
- Brush beaten egg on lower edge of circles.
- Fold over and press edges with fork dipped in flour.
- Fry in lard about 2 minutes on each side until brown.
- Make sure there is enough lard to cover the empanadas — about 3 – 4" deep.
- Can be frozen unfried.
- Stack between wax paper, sprinkling plenty of flour in between empanadas and wax paper, or they will stick together.