Empanadas

Fill with cooked ground beef, cooked diced egg, cooked diced potato, sliced green olives

Roll out dough for empanadas.  Fill  with cooled ingredients and close by pinching over.  Brush top with egg white and Bake. At about 400 15-20mins. Done when golden on top.  Serve with fresh lemon slices or lemon juice for dipping

 

 

Empanada Dough recipe 1

Ingredients:

3 cups flour (plus a little more for kneading)

1 teaspoon salt

1/2 cup cold water

1 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening

Preparation:

 

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas

 

Empanada Dough recipe 2

2 cup flour

2 tsp baking powder

2 TBS sugar

1 tsp salt

½ cup shortening

1/3 cup ice water

Submitted by: Christina Hilton