Recipe ingredients
- Pastry:
- 3 cup all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoon margarine
- 6 tablespoon vegetable shortening
- 2 tablespoon cold water
- Filling:
- 1 onion, chopped
- 4 clove garlic, finely chopped
- 1 green pepper, seeded and chopped
- 1-1/2 teaspoon olive oil
- 8 ounce ground beef
- 1 teaspoon cocoa powder
- 1 tablespoon flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano, crushed
- Salt and pepper
- 2 chili peppers, seeded and chopped
- 4 tablespoon canned crushed tomatoes
- 2 tablespoon slivered almonds
- 2 tablespoon raisins
- 2 tablespoon chopped green olives
- 2 tablespoon chopped fresh parsley
- Glaze:
- 1 egg yolk
- 1 teaspoon water
- 2 teaspoon milk
- Salt
- Oil
Recipe method
- 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 margarine and shortening until the mixture resembles fine bread crumbs, 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. Wrap the pastry well and chill for 20 to 30 minutes.
- Brown the ground meat and drain away as much of the fat as possible. Add onion and garlic and cook until onion is soft.
- Then add the cocoa, flour, spices, oregano and seasonings. Stir well and cook briefly before adding the chilies, tomatoes and parsley.
- Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. Separate pastry into 4 sections.
- Roll out one section of the pastry at a time on a floured surface large enough to cut the dough into four.
- 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 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.
Other mexican recipes:
Empanadas recipe
|
