Recipe: Beef Empanadas (2)

Beef Empanadas
rec.food.cooking/Becca (2001)
Makes 15 large or 30 small empanadas

Here are two of Ligia Giles' recipes for Beef Empanadas. The first recipe is her old recipe, the second recipe is a newer version. I like them all. When she owned her restaurant, she made a dozen different empanadas.

2 pounds beef sirloin or round, ground
1/2 cup diced onion
1 tablespoon each: paprika, black pepper, ground cumin (comino seeds), granulated garlic and salt
1/4 cup sugar
1/2 pound peeled, cubed, cooked potatoes (optional)
1/2 cup cooked English peas (can use frozen green peas, thawed)
1/2 cup raisins
1/2 cup black Greek olives (optional)
Pastry (recipe follows)

Brown meat and onion in large skillet, stirring constantly. Add paprika, pepper, cumin, garlic, salt and sugar. Mix in potatoes, peas, raisins and olives. Place about 2 tablespoons meat filling on each pastry circle to within 1/2-inch of edge. Moisten the dough slightly with water, fold the empanada in half to form a crescent and press edges together with fork tines.

Bake or deep-fry empanadas. To bake, place empanadas on a greased baking sheet and bake at 375 degrees until golden brown, about 10 minutes.

To deep-dry, drop into 350 degree fat and fry until golden brown. Be sure oil is maintained at 350 degrees. Remove from pan and drain on paper towels.

Empanada Pastry

4 cups all-purpose flour
4 teaspoons baking powder
4 tablespoons sugar
2 teaspoons salt
1/2 cup solid all-vegetable shortening
1 1/4 cups lukewarm water

In medium bowl, lightly stir together flour, baking powder, sugar and salt. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in water, a little at a time. Shape dough into a large ball; divide into equal pieces (15 large or 30 small) and carefully shape into balls. Roll each ball into a thin circle. Add filling and cook as desired.

Beef Empanadas
Makes 15 large or 30 small empanadas

2 pounds ground sirloin or round
1/2 cup diced onion
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
4 teaspoons salt, divided
1/2 cup plus 4 teaspoons granulated sugar, divided
1/2 pound peeled, cubed and cooked potatoes
1/2 cup cooked peas (or frozen peas, thawed)
1/2 cup raisins
1/2 cup black olives, chopped
4 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening
1 1/4 cups lukewarm water

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.

In a large skillet, brown beef and onion, stirring constantly. Add paprika, black pepper, cumin, garlic, 3 teaspoons salt and sugar. Mix in potatoes, peas, raisins and olives.

In a medium bowl, lightly stir together flour, baking powder, remaining 4 teaspoons sugar and remaining 1 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, mixing. Shape dough into large ball. Divide into equal pieces, carefully shaping into large or small balls, as desired. Roll each ball into a circle.

Place about 2 tablespoons meat filling on each pastry circle, working it to about 1/2-inch of edge. Moisten dough slightly with water, fold in half to form a crescent and press edges together with tines of a fork.

Place empanadas on a greased baking sheet; bake until golden brown, about 10 minutes.