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Christmas recipe Empanaditas For the filling: 1/2 cup (125 ml) finely chopped onions 1 Tbs (15 ml) olive oil 1/2 cup (125 ml) beef broth or water 1/2 lb (225 g) lean ground beef 2 hard cooked eggs, peeled and chopped 6 pitted green olives, chopped 1/4 cup (60 ml) seedless raisins, soaked in boiling water for 10 minutes and drained thoroughly 1 tsp (5 ml) red pepper flakes 1/2 tsp (2 ml) paprika 1/4 tsp (1 ml) ground cumin Salt and freshly ground pepper to taste For the dough: 2 cups (500 ml) all-purpose flour 1 tsp (5 ml) salt 10 Tbs (150 ml) butter cut into 1/4-inch (5 mm) cubes 1/3 cup (80 ml) cold water Begin with the filling. Combine the onions, olive oil, and beef broth or water in a skillet and boil over high heat until the liquid is evaporated. Add the meat and cook, stirring constantly, until brown. Stir in the remaining ingredients and set aside. To make the dough, combine the flour, butter and salt in a large bowl. Using your fingers, rub the flour and butter together until they are blended and look like coarse meal. Add the water and mix until the dough can be formed into a compact ball. Roll the dough out onto a lightly floured surface, making a rough circle about 1/8 inch (3 mm) thick. As you roll the dough lift it up occasionally and dust underneath with flour to prevent sticking to the work surface. Cut into rounds about 3 inches (8 cm) in diameter with a cookie cutter or empty tin can of the right size. Gather the resulting scraps of dough, roll and repeat until you have 24 to 30 circles. Place about 1 tsp (5 ml) of the filling in the center of each circle, leaving the edges of the dough exposed around it. Top the filling with a piece of egg and 2 pieces of olive, and moisten the exposed dough with a finger dipped in water. Fold the empanada in half to form a crescent and press the edges firmly together. Decorate the edges of the empanaditas by pressing the dough with the tines of a fork, or by pinching with your fingers. Arrange the empanaditas on an ungreased baking sheet and bake them in the middle of a preheated 400F (200C) oven for about 5 minutes, or until they are lightly browned. With a spatula transfer to a heated platter and serve immediately. Makes about 2 dozen. just trust Him,Randolph |
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thanks for dropping in folks! soon will cook with my g'son just trust Him,Randolph
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You were away for awhile. We were missing you on the blogs. Glad you are back!  May God Bless You in ABUNDANCE
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