Empanadas 4 cups flour 2 eggs 5 tblsp shortening (Crisco) 1 1/2 tsp salt 1 1/2 cups milk Mix like a pie pastry. Divide in 2 parts. Place in plastic bags and put in refrigerator. Let sit for 3 to 4 hours. Filling 2 pounds ground beef 1 large onion (chopped) 1/2 green pepper (chopped) 1 small jar pimientos 25 olives (chopped) tomato paste (half can) 2 tablespoons capers salt and pepper to taste Brown meat. Add onions, green peppers, pimientos, capers, olives, salt, pepper, tomato paste, 1/2 cup water. Let simmer for 20 min. on low heat. Cut dough into circles. Place teaspoon of meat into each empanada. Shape into half-circle. Seal with fork. Fry both sides a light brown in deep oil. Drain on paper towels. These can be frozen,uncooked, in freezer for a cople of months. Can fry without thawing.
Posted on: Sat, 10 Aug 2013 18:59:25 +0000
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