Meat Filled Empanadas

Total Time:
1 hr 35 min
1 hr
35 min

6 to 8 servings

  • 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
  • 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.

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    Recipe courtesy of Sandra Lee