Meat Filled Empanadas

Name: Meat Filled Empanadas
Ingredients: 2 tablespoons olive oil; 2 large Spanish onions, minced; 2 pounds ground beef; 4 cloves garlic, crushed; Salt and freshly ground black pepper; 2 red bell peppers, roasted, peeled, seeded and chopped; 1 cup canned, peeled tomatoes; 1/2 cup green cocktail olives (pimento filled), whole; 1/4 cup black currants; 2 1/2 cups all purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 5 tablespoons vegetable shortening; 1 egg, beaten; 1/3 cup dry white wine

15 ingredients

15 steps

Ingredients

2 tablespoons olive oil
2 large Spanish onions, minced
2 pounds ground beef
4 cloves garlic, crushed
Salt and freshly ground black pepper
2 red bell peppers, roasted, peeled, seeded and chopped
1 cup canned, peeled tomatoes
1/2 cup green cocktail olives (pimento filled), whole
1/4 cup black currants
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons vegetable shortening
1 egg, beaten
1/3 cup dry white wine

Directions

1

Empanada Dough: Combine flour, salt, and sugar in a food processor.
2

Cut in shortening, mixture should be sandy.
3

Add the egg and wine, pulse until dough comes together in a ball.
4

The dough should be pliable; if not add more wine.
5

Assembly: Separate the dough into 3 balls.
6

Roll the first ball out until it is 1/4 inch thick.
7

With a 6-inch round cutter, cut circles out of all the dough.
8

Remove the edges and save for the next roll.
9

Fill each circle with about 2 1/2 tablespoons in the center of the dough.
10

Dip a small brush in room temperature water, run the brush around the edge of the dough.
11

Close 1 side to the other forming a half moon shape.
12

Close the edges pressing lightly with the back of a fork.
13

In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden.
14

Remove and drain on paper towels.
15

Serve immediately.