Baked empanadas 2

Yield: 20 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 tablespoon Ground paprika
4 Onions; finely sliced
½ teaspoon Ground cumin
½ teaspoon Dried oregano
½ teaspoon Ground red New Mexican chile
1 teaspoon Salt
1 pounds Ground beef
3 Hard-cooked eggs; sliced
20 Black olives; pitted
40 larges Raisins
4 cups Flour
1 tablespoon Baking powder
½ teaspoon Salt
1 Egg yolk
1 Egg; beaten well
½ cup Warm milk
1 cup Shortening; melted
1 Egg; beaten with
2 tablespoons Milk

FILLING

CRUST

GLAZE

These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I can't say that I've tried any of them. Hope they help.

Heat the oil with the paprika, add the onions and saute until soft. Add the cumin, oregano, chile powder, salt, and ground beef. Cook until the meat is no longer pink, but don't let it get too brown. Refrigerate until the next day so that the juice sets.

Preheat an oven to 400 degrees. To make the crust: Sift the dry ingredients together. Add the liquid ingredients and beat to form a stiff dough. Divide the dough into 20 pieces and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 empanadas. Fold over the dough, wet the edge with milk, fold over again to make a border.

If you like them shiny, paint with glaze before putting them in the oven.

Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat Scale: Mild

Note: This recipe requires advance preparation.

Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700 From: "Carl & Joyce Camper" <chateaustripmin@...> NOTES : In Chile, empanadas are baked rather than fried, as they are in other Latin countries. To increase the heat add pebre sauce.

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