Empanada
Looking for a filling, healthy and portable meal? The empanada is for you! It is healthy if you bake it in the oven and you can easily substitute the meat with chicken or make it a vegetarian snack by replacing the meat with more veggies! You can also use the pie recipe for filling with ham and cheese or tuna or your other dishes. The possibilities are endless! You can also freeze them until needed! Preparing this can be a bit time consuming but the rewards are certainly worth the wait! Good luck and happy snacking!
Pie
- Yield: 16 medium sized empanadas
Ingredients
- 6 cups all-purpose flour
- Pinch of salt
- ¾ cup unsalted butter or margarine
- ¾ cup shortening
- ¾ cup cold water
Procedure
Sift the flour and salt in a mixing bowl.
Cut in the butter and shortening until the mixture resembles bread crumbs using a pastry blender or 2 knives.
Mix in the water gradually, adding enough to bring the dough together into a ball.
Wrap the dough well in cling wrap and chill for 20 to 30 minutes. You can use this time to cook the filling.
When the filling is cool, dust your work surface and rolling pin with flour.
Roll into an even ¼ inch thickness. Using a round cookie cutter, cut about 16 rounds.
OR
Divide the dough equally into 16 pieces. Roll it into a ball and flatten with a rolling pin.
Spoon filling into half of the round and fold to seal. Do not include too much liquid.
Flute edges neatly. Tuck the ends securely at the bottom by pinching it well.
Heat oil and deep fry until golden brown.
OR
Arrange them on a baking sheet, brush with beaten egg with a little milk and bake in a preheated oven until golden brown.
Drain on paper towels or let cool on wire racks.
Empanada Filing
- ¼ cup cooking oil
- ½ kilo ground pork
- 3 cloves garlic, minced
- 1 large red onion, chopped finely
- 2 pieces of bell pepper, diced
- 1 large potato, diced
- 1 large carrot, diced
- ½ cup raisins
- ¼ cup chicken or beef stock
- 2 table spoons of soy sauce
- A pinch of salt
- Freshly ground black pepper
- 1 table spoon of sugar
Procedure
In a deep frying pan, heat oil and sauté garlic, onions and bell pepper until aromatic. Add ground pork and simmer for 10 minutes.
Add stock and let it boil. Add potatoes, carrots and raisins and cook for 10 minutes until tender.
Season to taste with salt, pepper and sugar. Remember to taste so you can still season it accordingly. Cook for another 5 minutes and set aside to cool completely before filling into your prepared pie crust.
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