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Prep Time: 40 Minutes Cook Time: 18 Minutes |
Ready In: 58 Minutes Servings: 8 |
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I know I got this from a cookbook several years ago, but have no idea which one. You can also make the filling separately and serve it over rice for a main course. Ingredients:
6 ounces lean ground beef |
1/3 cup finely chopped onion |
1 minced garlic clove |
1/2 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1/2 cup chopped pimento stuffed olive |
1/4 cup tomato sauce |
3 cups all-purpose flour |
1/4 teaspoon salt |
3/4 cup shortening |
1 beaten egg |
1/2 cup water |
1 egg |
1 tablespoon water |
Directions:
1. For filling: Cook beef, onion & garlic; drain fat; Stir in cumin & red pepper; Cook & stir 1 minute; Stir in olives & tomato sauce; Set aside.
2. For pastry, stir together flour & salt; Cut in shortening until mixture resembles cornmeal. Add beaten egg & 1/2 cup water; stir until well combined. Turn dough onto lightly floured surface and knead 10-12 strokes. Divide dough in half; Roll 1 portion dough 1/8 thick; Cut into 3 rounds; Re-roll scraps & cut enough to total 18 rounds; Repeat with remaining dough portion. Place 1 rounded teaspoon of filling in center of each round; Moisten edges with water; fold in half, sealing edges with fork. Prick dough and place on ungreased baking sheet. Stir together egg & water; brush over empanadas.
3. Bake at 425 °F for 15-18 minutes Can also be deep-fried, if desired.
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