Beef Or Chicken Empanada Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 20 PIECES
++++++++++++++++++++++-BEEF FILLING++++++++++++++++++++ ++-,
1 1/2 lbs: Lean ground beef,
1 each: Onion, choppe
Salt and pepper to taste,
1/2 cup: Raisins,
1 large: Potato, coarsely grated
1 each: Tb Vegetable oil,
++++++++++++++++++++-CHICKEN FILLING++++++++++++++++++++ ++,
2 cup: 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 cup: Flour 2 1/2 tb Sugar,
3/4 tsp: Salt,
3/4 cup: Vegetable shortening,
12 cup: Ice water,
3 each: Egg yolk,
FILLING: IN A SKILLET OVER
Directions:
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 1/4 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.
Source from luhu.jp
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 1/4 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.
Source from luhu.jp