Beef or chicken empanada
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ++++++++++++++++++++++-BEEF FILLING++++++++++++++++++++ ++- | ||
| 1½ | pounds | Lean ground beef |
| 1 | each | Onion; choppe |
| Salt and pepper to taste | ||
| ½ | cup | Raisins |
| 1 | large | Potato; coarsely grated |
| 1 | each | Tb Vegetable oil |
| ++++++++++++++++++++-CHICKEN FILLING++++++++++++++++++++ ++ | ||
| 2 | cups | Chicken breast; cooked and shredded |
| 1 | large | Potato; coarsely grated |
| 1 | medium | Onion; finely chopped |
| 1 | cup | Frozen green peas |
| 1 | each | Tb Vegetable oil |
| Salt and pepper to taste | ||
| ++++++++++++++++++++++++++PA STRY+++++++++++++++++++++++ +++ | ||
| 3 | cups | Flour 2 1/2 tb Sugar |
| ¾ | teaspoon | Salt |
| ¾ | cup | Vegetable shortening |
| 12 | cups | Ice water |
| 3 | eaches | Egg yolk |
Directions
YIELD: 20 PIECES
-
FILLING: IN A SKILLET OVER
onion in oil for 1 minute. Add shredded chicken meat, potato, green peas, a little salt and pepper. Cover and simmer for 8-10 minutes until vegetables are cooked. Remove from skillet. Let cool. Filling: Cook lean ground beef. Drain fat. Set meat aside. Saute onion in oil over medium heat for 1 minute. Add ground beef, potato, raisins, salt and pepper. Cover and simmer for 20-30 minutes. Stir occasionally. Let cool. Filling: In a skillet over medium heat, saute onion in oil for 1 minute. Add shredded chicken meat, potato, green peas, a little salt and pepper. Cover and simmer for 8-10 minutes until vegetables are cooked. Remove from skillet. Let cool. Pastry: Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice water and blend into flour mixture until it turns into dough. Add a little more water if dough is still crumbly. Refrigerate for 30 minutes. With a rolling pin, roll dough thinly, about ¼ inch thick, on a lightly floured board. Roll up dough to a long thin roll. Cut into slices about 1-inch thick. Flatten each slice thinly into a circle about the size of a small saucer. Fill middle of round dough with beef/chicken filling. Fold to a half circle and press edges firmly with tines of a fork to seal. Repeat procedure with remaining pastry and filling. Deep fry in vegetable oil over medium heat until golden brown. Yield: 20-22 pieces. Tip: You may double this recipe and freeze uncooked empanada for future cooking.