INGREDIENTS:
For the Crust:
- 3 cups all- purpose flour
- 1 tsp baking powder
- ½ cup vegetable shortening
- ½ cup butter, chilled & cubed
- 1 tsp salt
- 4 tbsp sugar
- 6 to 7 tbsp icy cold water
For the Filling:
- 1/2 kg lean ground beef (preferably 85% lean)
- 1 chorizo bilbao, diced (optional)
- 1/2 cup onion, diced
- 1 cup carrots, diced
- 2 cups potato, diced
- 1/2 cup green peas
- 1/2 cup raisins
- 1/4 cup soy sauce
- 1/4 cup white wine
- 3 tbsp cane vinegar
- 2 egg whites, beaten for sealing the empanadas
- 2 egg yolks, slightly beaten for brushing
- 1 tbsp canola or vegetable oil
- Salt to taste
HOW TO COOK:
For the Filling:
- In a large pan, heat the oil over medium heat.
- Saute the onions and carrots until the vegetables have softened for about 5 minutes.
- Raise the heat to medium- high and cook the ground beef and chorizo bilbao until the meat has browned for about 5 minutes.
- Add the potatoes, soy sauce, white wine, vinegar, and raisins.
- Reduce the heat to medium, cover and cook until the potatoes have softened for about 30 minutes.
- Add the green peas and heat just to cook through for about a few minutes.
- Taste and add more salt if needed.
For the Crust:
- Sift the flour, baking powder, salt, and sugar together in a bowl.
- Add in the butter and vegetable shortening.
- Using a fork or hand, pinch together until it forms a crumb.
- Add ice cold water, 1 tablespoon at a time, and mix well.
- Knead the dough for 3 minutes and form a ball.
- Let it rest for 15 minutes before using.
- Roll out the dough on a floured surface and cut dough into your desired size, using an empanada cutter, a cookie cutter, or any available round cutter you have.
- Place the filling in the center and fold dough over to the opposite side.
- Crimp the dough with fork or with your fingers to seal the edges and repeat procedure until done.
- Place beef empanada on a baking tray, prick each empanada with fork and brush with egg wash.
- Bake in a preheated oven (375 F or 190 C), for about 30 to 40 minutes or until lightly brown (time varies depend on the size of your empanada).
- Let them cool slightly before serving them warm.
IMAGE: chowhound.com
Also try: Chicken Empanada
