EMPANADAS RECETAS RECIPES

Steps:

• To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
• To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
• To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
• Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

Steps:

• Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
• Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
• Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
• Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
• Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
• Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.