Beef/Pork Empanadas (Adopted 2006) Recipe #36943
These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.
by Nana Lee
1¼ hours | 45 min prep
SERVES 35
EMPANADA DOUGH
- 2 cups all-purpose flour
- 1/2 cup lard
- 2 1/2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 cup ice water
EMPANADA FILLING
- 1 lb ground beef or ground pork
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/3 cup almonds, toasted, chopped
- 1/3 cup black raisins
- 8 plum tomatoes
- 24 serrano peppers
- 2 limes, juice of
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/8 teaspoon clove
- 1/8 teaspoon cinnamon
- egg wash
- FOR DOUGH:.
- Put flour and salt in Cuisinart, pulse to combine.
- Add cold lard and butter, pulse to form crumbs.
- Add water and pulse until it just comes together.
- Chill at least 30 minutes.
- Roll out and cut out circles.
- FILLING:.
- Saute meat, drain fat.
- Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
- Place tomato, chiles, lime juice, salt and pepper in blender.
- Puree until smooth.
- Add puree, cumin, cloves, cinnamon meat and onion to skillet.
- Cook 5 minutes or until excess liquid evaporates.
- Cool. Fill pastry circles, fold and crimp with fork.
- Refrigerate or freeze.
- Bake frozen for 20 minutes at 400ºF.
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5 stars