Aleida’s Empanadas
Who doesn't love a good Empanada! We sure as shit do! Try these puppies for your next get together or for a Saturday watching movies and putting off house work!
Ingredients:
Dough:
- 2 cups flour
- 1/2 teaspoon salt
- 1 stick + 1 TB butter cut into 1/4″ little cubes
Filling:
- 2 cups chopped onion (1 large Spanish onion)
- ? cup vegetable oil
- ? lb. ground beef
- approx. 2/3 Goya pimiento chopped (buy a Goya 6 ? oz. jar; you will have some left over)
- ? cup raisins
- ? teaspoon oregano
- ? teaspoon paprika
- 1/2 teaspoon salt
- pinch black pepper
- 2 chopped hard boiled eggs
- 18 small stuffed Spanish olives cut in half
Directions:
Dough:
- In a medium bowl, stir salt into flour. Cut the butter into pats. Cut each pat into ?? little cubes.
- Work flour and butter cubes together. Add 1/3 cups cold water. Blend. Cover and refrigerate 1 hour.
- While the dough chills, make the filling.
Filling:
- Chop the onion. Heat oil. Saute onion till soft, about 10 minutes. Add ground beef and cook 2-3 minutes till brown. Stir in chopped pimiento, raisins, oregano, paprika, salt and pepper. Cook 2 more minutes. Drain off excess oil. Refrigerate 1 hour.
- After the dough has chilled for 1 hour, break off small batches of the dough and roll out to 1/8″ thickness. Cut 3?” circles. (You should end up with 36 circles).
- After the filling has chilled for 1 hour, add the 2 chopped hard boiled eggs and mix well. Fill each circle with 1 rounded teaspoon of filling and 1/2 olive. Fold circles in half and crimp edges together.
- Preheat oven to 400?
- Prepare glaze.
Glaze:
- Beat 1 egg with 1/2 teaspoon sugar
- Place the empanadas on an ungreased cookie sheet. (You will need 2 cookie sheets to bake all of them in one batch)
- Brush each empanada with the glaze.
- Bake 25 minutes at 400?.
Makes 3 dozen.
Allow about 3 hours for total preparation and baking.