Empanadas
INGREDIENTS
- Cooking Time: 65
- Servings: 70 small
- Preparation Time: 45
- Empanada Dough (or your own pie 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 cloves garlic, chopped
- 1/3 cup almonds, toasted,chopped
- 1/3 cup black raisins
- 8 plum tomatoes
- 24 serrano peppers
- 2 limes, juiced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/8 teaspoon cloves
- 1/8 teaspoon cinnamon
- egg wash
DIRECTIONS
- 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.
- Preheat oven to 400F
- 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.
- Brush with egg wash.
- On parchment lined baking sheets, bake 10 minutes or until golden at 400F.
- After eggwash and before baking these can be frozen.
- Bake frozen empanadas for 20 minutes at 400F.