Categories: Appetisers, spanish, tapas

Ingredients

• Dough:
• 3 cups flour
• 1 tsp salt
• 2/3 cup ice water
• 1 egg
• 1 tsp white vinegar
• 1/2 cup chilled Crisco shortening
• Beef Filling:
• 2 lbs ground beef
• 2 small potatoes, diced into small cubes and boiled until soft in salted water
• 1 onion diced
• 5 cloved of garlic, minced
• 1/4 cup green olives, finely chopped
• 2 hardboiled eggs, coarsely chopped
• 1 cup beef gravy
• 1/2 cup raisins, soaked in warm water for 1 hour
• Vegetable or Canola Oil for frying
• Chicken Filling:
• 3 cups chopped, cooked chicken
• 8oz shredded Co-Jack cheese
• 4 oz cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tbsp ground cumin
• 1-1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Dough:

2. Put 3 cups flour and 1 tsp salt in food processor, pulse a few times. Cut in chilled shortening and pulse until the consistency of little peas. In a separate bowl beat with a fork the egg, ice water and vinegar. Add to the flour while pulsing. Pulse just until mixed, do not overmix. Empty onto a board and knead a little and form into a ball. Wrap in saran wrap and put in refrigerator for 1 hour.

3. Beef filling:

4. In the meantime, make the filling. Saute the onions and garlic in a little oil. Add the ground beef and brown it. Pour off any excess grease. Add the gravy, olives, and raisins and bring to a simmer. Reduce until liquid is almost gone. Fold in eggs and potatoes and season with salt and pepper according to taste.

5. Chicken filling:

6. Combine chicken, shredded cheese, cream cheese, red bell pepper, jalapeno, cumin, salt and pepper to taste.

7. On a floured board, roll out the dough to 1/8 inch thick. Cut out 3"rounds with a glass or cookie cutter (can be made bigger for entree size). Dip finger in some water and dampen the edges of the circle. Put 1 rounded tsp of filling in the center and fold over to make a moon shape. Press the edges together and use the tines of a fork to seal.

8. In a saute pan, heat the oil. Place four or five empanadas in the hot oil until lightly browned and crispy on one side, turn and repeat. Can be made ahead and rewarmed in the oven.

Email to a friend | Print this recipe | Back