Meat Pockets/ Hot Pockets / Empanadas

CitizenFood Sat, 02/07/2009 - 16:52

Makes 20 empanadas


4 cups of flour
1 cup vegetable oil
1 cup butter
1 1/2 cups cold water
1/2 teaspoon baking powder
1 1/2 teaspoons salt

Meat filling:
1 1/2 cup onions, chopped
1/4 cup oil
1 lb ground beef
3 cloves garlic -- minced
Salt & Pepper to taste
1 tsp aji amarillo paste / hot yellow chili pepper paste as desired
3 hard boiled eggs chopped
Chopped olives (optional)
1 egg yolk
1 tbsp milk



Mix flour, salt and baking powder with the oil and butter. Stir gently to blend.

Gradually add cold water forming a dough. Cover and let it rest in the refrigerator for at least 3 hours.

Saute garlic and onions until translucent. Add meat, season with salt, pepper, cumin and paprika. Cook and stir well. Set aside allowing it to cool down.

Roll out the part of the dough (only as much as you can comfortably work in 5-10 minutes, keep the rest under cover) on a lightly floured surface to 1/16-inch thickness. Cut into a circles about 8 inches in diameter for meal-sized empanadas or smaller for appetizer-sized ones.

For large size empanadas, use about 1/4 cup meat filling, place on half the circle, add a piece of boiled egg and chopped olive if desired. Moisten the disc edges with water and fold the dough over the filling, pressing the air out. Seal the edges with a fork, and just before baking, prick 3 times on top.

Preheat oven to 400 degrees F.

Place empanadas on an ungreased cookie sheet. Mix yolk with milk and brush empanadas with this mix.

Bake in the oven for 10 minutes. Reduce heat to 350 degrees F and cook for about 15 minutes until lightly golden on the outside.

30 empanadas

No votes yet