Monday, October 12, 2009


Empanadas (dough)
2 C flour
1 tsp salt
2/3 c butter
1/4 c cold water
1TBSP lemon juice

Stir flour and salt, add butter and cut into flour with two knives or a pastry blender until size of small peas. Add enough cold water to hold dough together and lemon juice. Roll 1/2 inch thick. Fold into three again 1/2 inch thick fold into three again. Repeat four more times. Let stand in regrigerator for at least 1/2 hour before using.

Empanada (filling)
1 lb ground beef
2 large chopped onions
1/2 c sliced olives
3 eggs, hard boiled
1 t oregano leaves

Saute onion in a little oil or butter, add ground beef stirring occasionally until brown. Remove from heat. Add the rest of the ingredients. Mix well. Cool before use. Roll out the dough on a floured surface to about 1/8 inch thick. Cut in a round 4 inch diameter shape. Drop 1 TBSP of the meat mixture on each round and fold over and pinch edges. Place on greased cookie sheet. Bake at 350 oven until lightly brown.

My mom use to make these all the time when we were younger. They take a really long time, but they are so good.
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