Empanada is a light snack or appetizer that originated in Spain. It is a pastry stuffed with meat like pork, beef or chicken, some even use vegetables or fish. The size also depends on how you want to serve it. You can make bite sized pieces for appetizers or plate sized if you will have it as the main course.
2 cups flour
2 tablespoons sugar
2Â teaspoonsÂ baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water
1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoonsÂ vegetable oil
2 tomatoes, peeled
2 lbs ground beef
1/2 cup beefÂ stock
1/4 cup raisins
2 medium sized potatoes, cut into small cubes
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste
To prepare the filling, heat the oil in a large saucepan. SautÃ© the garlic, onions and tomatoes for 2-3 minutes or until slightly brown. Add the beef and fry for 5 minutes. Pour in the stock and stir in the potatoes. Simmer for 30 minutes or until the beef is cooked. Mix in the raisins, cloves and cumin. Season with salt and pepper to taste.
For the shell, sift the flour, sugar, baking powder and salt. Mix in the shortening using your fingertips. Continue working the mixture until the ingredients are well blended. It will look similar to a pie crust mixture.
Sprinkle ice water on the dough so that it will hold together. Knead it for 2-3 minutes. After, cover it and let it rest for 10 minutes.
Once it rises, sprinkle your work area with flour. Break the dough in small portions, depending on the size you prefer. Roll out the dough into circles.
Preheat the oven at 375 degrees.
Put filling on one side of the circle, around 1 or 2 spoonfuls. Brush the edges with water and fold the dough to make a half circle. With a fork, press the edges to seal. Repeat the procedure for the rest of the dough circles.
Bake for 15-20 minutes or until the empanada are golden brown. Let it cool for 5-10 minutes before serving.
Photo Courtesy Of: jules:stonesoup