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− | [[Image: |
+ | [[Image:1366963894.jpg|thumb|300px|Empanadas]] |
− | == |
+ | == Ingredients == |
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− | == |
+ | === Filling === |
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− | * -- Filling: |
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− | ==Directions== |
+ | == Directions == |
− | # Mix flour, salt, and baking powder together in a bowl |
+ | # Mix [[flour]], [[salt]], and [[baking powder]] together in a bowl. |
+ | # Cut in [[shortening]] until it resembles crumbly meal. |
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− | # 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. |
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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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+ | # 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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+ | # 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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+ | # 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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+ | # 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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+ | # Can be frozen unfried. |
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+ | __NOTOC__ |
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− | ===Other Links=== |
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+ | [[Category:Mexican Meat Dishes]] |
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− | ==See also== |
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− | [[Category: |
+ | [[Category:Ground beef Recipes]] |
− | [[Category: |
+ | [[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
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.