Food Network: Meat Filled Empanadas

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Meat Filled Empanadas
Recipe courtesy Michelle Bernstein

Ingredients
Filling:
2 tablespoons olive oil
2 large Spanish onions, minced
2 pounds ground beef
4 cloves garlic, crushed
Salt and freshly ground black pepper
2 red bell peppers, roasted, peeled, seeded and chopped
1 cup canned, peeled tomatoes
1/2 cup green cocktail olives (pimento filled), whole
1/4 cup black currants

Empanada Dough:
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar

5 tablespoons vegetable shortening
1 egg, beaten
1/3 cup dry white wine

Directions
Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut
in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a
ball. The dough should be pliable; if not add more wine.

Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With
a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next
roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.

Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1
side to the other forming a half moon shape. Close the edges pressing lightly with the back of a
fork.

In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the

empanadas turn over constantly until golden. Remove and drain on paper towels. Serve
immediately.