Empanada

Dough

~ Shopping List ~

  • 2.25 cups all purpose flour
  • 1.5 teaspoons salt
  • 1/2 cup cold butter
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar
  • Empanada Filling
  • Egg wash

~ What to do ~

Sift flour with salt into a large bowl and blend in butter with fingertips until it resembles course meal (approximately pea sized butter lumps).  Beat egg, water and vinegar in separate bowl.  Add to flour mixture using fork (it will look shaggy).  Turn out mixture onto lightly floured surface and gently knead 1-2 times.  Form dough into a flat rectangle and chill at least 1 hour (or up to 6 hours) before using.

Cut and roll into thin sheets.  Fill and fold (calzone style).  Brush with egg white and water mixture and bake in 400 degree oven for 25 minutes or until golden.

Filling

This recipe is best roughly followed:

~ Shopping List ~

  • 4 onions, chopped
  • 1/2 cup oil
  • 1 tablespoon paprika
  • 1 lb ground meat
  • 1 large sweet potato, chopped (small)
  • salt, pepper, oregano
  • 1 bouillon cube
  • 1 egg
  • Empanada Dough

~ What to do ~

Fry onion in hot oil until cooked.  Add sweet potato and cook until tender.  Lower the heat and add paprika and ground meat.  When cooked, add the rest of the spices and bouillon dissolved in 1/2 cup water.  Let simmer for 5-10 minutes on low heat.  Let cool before stuffing empanadas.

Put filling in empanada dough and bake at 400 degrees (F) for 25 minutes or until golden.

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