Empanadas (Little Meat Pies)




Ingredients

ILLING:
  • 1 pound ground beef
  • ½ cup onions, chopped
  • 8 green olives, chopped
  • 1 teaspoon salt
  • ¼ teaspoon oregano
ASTRY:
  • 2½ cups flour
  • 1 egg yolk
  • ½ cup water
  • ¼ cup butter
  • 1 teaspoon vinegar
  • ½ teaspoon salt

Procedure

ILLING:
  1. Brown the ground beef and onions in a frying pan until meat has lost all its pink color.
  2. Stir in the remaining ingredients.
  3. Drain the mixture well, and allow it to cool.
ASTRY:
  1. Preheat oven to 400°F.
  2. In a bowl, mix the flour, butter, egg, yolk, and vinegar together by hand.
  3. Stir the salt into the water and sprinkle water, a little at a time, over the flour mixture.
  4. Knead the dough until it is smooth. (To knead, flatten the dough on a surface that has been dusted with a little flour. Fold the dough in half and flatten again. Turn. Repeat the process for about 15 minutes.)
  5. For each empanada , roll ¼ cup of dough into a 9-inch circle.
  6. Put ½ cup filling on the circle, and fold it in half.
  7. Press the edges of the dough together, and poke a small hole in the top using a toothpick. Place on a cookie sheet.
  8. Repeat process until all the dough and filling are used up.
  9. Bake 10–15 minutes.
  10. Serve hot with chimichurri .

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