Yield: 1 Servings
|¾ pounds||Ground pork|
|1 medium||Onion, chopped|
|1||Sweet pepper, chopped|
|1 tablespoon||Capers, chopped if large|
|10||Stuffed olives, chopped|
|1||Hard boiled egg, chopped|
|2||Cloves garlic, chopped|
|1 large||Ripe tomato, chopped|
|½ teaspoon||Hot pepper sauce (Tabasco)|
|1||Sprig parsley, chopped|
Dough: Sift flour into a mixing bowl. Cut in the chilled Crisco and butter until it resembles a coarse cornmeal. Add a little of the water until the pastry sticks together into a ball. Put dough in refrigerator for an hour. Roll out on a lightly floured board-- 1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a plate for luncheon size empanadas. On each round, put about ½ teaspoon filling (appetizer size). Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until golden brown.
Place oil in frypan and fry pork a little. Add rest of ingredients and simmer for ½ hour. Add salt and pepper to taste.
Nellie Beatty brbeatt@... e-mail me if you would like a fried empanada (from Dominican Republic) recipe. I do not have it at this time but I can get it for you.