The Filipino Beef Empanada Recipe You may double this recipe and freeze uncooke4 empanada for future cooking. 20-22 pieces
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| Filipino Beef Empanada |
l-1/2 lbs. lean ground beef
1 onion, chopped
salt and pepper to taste
1/2 cup raisins
1 large potato, coarsely grated
1 tablespoon vegetable oil
Method:
Cook lean ground beef. Drain fat. Set meat aside. Sauté onion in oil over medium heat for 1 minute. Add ground beef, potato, raisins, salt and pepper. Cover and simmer for 20-30 minutes. Stir occasionally. Let cool.
Pastry Recipe:
3 cups flour
3/4 cup vegetable shortening
2-1/2 tablespoons sugar
1/2 cup ice water
3/4 teaspoon salt
3 egg yolks
Method:
Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice water and blend into flour mixture until it turns into dough. Add a little more water if dough is still crumbly.
Refrigerate for 30 minutes. With a rolling pin, roll dough thinly, about 1/4 inch thick, on a lightly floured board. Roll up dough to a long thin roll. Cut into slices about 1-inch thick. Flatten each slice thinly into a circle about the size of a small saucer.
Fill middle of round dough with beef filling. Fold to a half circle and press edges firmly with tines of a fork to seal. Repeat procedure with remaining pastry and filling. Deep fry in vegetable oil over medium heat until golden brown.
