Yield: 20 Servings
|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 pounds||Ground beef|
|3||Hard-cooked eggs; sliced|
|20||Black olives; pitted|
|1 tablespoon||Baking powder|
|1||Egg; beaten well|
|½ cup||Warm milk|
|1 cup||Shortening; melted|
|1||Egg; beaten with|
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.