Kingsby's Empanadas

Name: Kingsby's Empanadas
Ingredients: 1 12 cups white flour; 1 cup wheat flour (you can use all white if wanted though); 12 teaspoon salt; 1 cup butter, chilled and diced; 12 cup cold water; 2 -3 tablespoons olive oil (although veggie oil works too); 14 cup black olives, pitted, sliced; 1 lb ground lean meat (I used beef, but turkey will substitute just fine); 1 tomatoes, crushed; 4 hard-boiled eggs, diced; 2 garlic cloves, minced; 2 green onions, chopped; optional spices; 1 teaspoon dried oregano; 12 teaspoon coriander; 1 teaspoon cumin; 12 teaspoon black pepper; 12 teaspoon cayenne; 1 teaspoon chili powder; 1 teaspoon salt

20 ingredients

15 steps

Ingredients

1 12 cups white flour
1 cup wheat flour (you can use all white if wanted though)
12 teaspoon salt
1 cup butter, chilled and diced
12 cup cold water
2 -3 tablespoons olive oil (although veggie oil works too)
14 cup black olives, pitted, sliced
1 lb ground lean meat (I used beef, but turkey will substitute just fine)
1 tomatoes, crushed
4 hard-boiled eggs, diced
2 garlic cloves, minced
2 green onions, chopped
optional spices
1 teaspoon dried oregano
12 teaspoon coriander
1 teaspoon cumin
12 teaspoon black pepper
12 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon salt

Directions

1

For the Dough; In a large bowl, combine flour and salt.
2

Cut in butter until mixture resembles coarse crumbs.
3

Stir in the water, and knead until mixture forms a ball.
4

Wrap in plastic and refrigerate for 1-4 hours or overnight.
5

Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be).
6

Set aside.
7

For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
8

Heat the oil in a large skillet over medium-high heat.
9

Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes).
10

Remove from heat.
11

Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches.
12

Place 1/3 cup filling in center of each empanada.
13

Moisten edges; fold empanada over filling, and tightly crimp with a fork.
14

Repeat with remaining empanadas.
15

Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).