Baked Empanadas - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 tablespoons vegetable oil
1 tablespoon ground paprika
4 onions -- finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red new Mexican chile
1 teaspoon salt
1 pound ground beef
3 hard-cooked eggs -- sliced
20 black olives -- pitted
40 large raisins
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg yolk
1 egg -- beaten well
1/2 cup warm milk
1 cup shortening -- melted
1 egg -- beaten with
2 tablespoons milk
Heat the oil with the paprika, add the onions and sautÚ until soft. Add the cumin, oregano, chile powder, salt, and ground beef. Cook until the meat is no longer pink, but don't let it get too brown. Refrigerate until the next day so that the juice sets
Preheat an oven to 400F.
To make the crust: Sift the dry ingredients together. Add the liquid ingredients and beat to form a stiff dough. Divide the dough into 20 pieces and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 Empanadas. Fold over the dough, wet the edge with milk, fold over again to make a border If you like them shiny, paint with glaze before putting them in the oven. Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat
Note: This recipe requires advance preparation
NOTES : In Chile, Empanadas are baked rather than fried, as they are in other Latin countries. To increase the heat add pebre sauce.
Yield: 20 servings© Jim Catanich
"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for..." - carol h.
"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.
"Substitution for red pepper flakes? My tummy hates them." - jennifer a.
"Where is the onion and garlic in the recipe?" - northwoodcav
"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1