Empanadas

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

233 calories per serving view nutrition facts

15 servings suggest servings

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Ingredients

3	cups	flour, all-purpose
2	teaspoons	salt
6	tablespoons	margarine
6	tablespoons	vegetable shortening
2	tablespoons	water	cold
1	each	onion	chopped
4	cl	garlic	finely chopped
1	each	green bell pepper	seeded and
2	teaspoons	olive oil
8	ounces	ground beef
1	teaspoon	cocoa powder
1	tablespoon	flour, all-purpose
2	teaspoons	cumin	ground
2	teaspoons	paprika
2	teaspoons	oregano leaves	dried, crushed
2	each	hot chili peppers	seeded and chopped
4	tablespoons	tomatoes, canned with juice	crushed
2	tablespoons	almonds	slivered
2	tablespoons	raisins, seedless
2	tablespoons	green olives	chopped
2	tablespoons	parsley leaves	chopped, fresh
1	each	egg yolk
1	teaspoon	water
2	teaspoons	milk
1	each	vegetable oil

Directions

Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the number 3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown. If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas.

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Nutrition Facts

Serving Size 78g

Amount per Serving

Calories 233 51% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 395mg	16%
Total Carbohydrate 22.0g	7%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 7.0g	14%

Vitamin A	8%		Vitamin C	14%
Calcium	2%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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