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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 2 tbsp. butter
- 1/2 c. minced onion
- 1 pound lean grnd beef or possibly pork
- 2 lg. ripe tomatoes, minced
- 1 teaspoon salt
- 1 can (3 ounce.) green chilies, liquid removed, minced
- 1 bay leaf
- 2 tbsp. minced black olives
Method
- 1.
- TO MAKE FILLING: In warm butter in large skillet saute/fry onion till tender.
- Add in beef and saute/fry till brown.
- 2.
- Add in tomato, chilies, 1 tsp.
- of salt and bay leaf; simmer, stirring occasionally about 20 min or possibly till liquid evaporated.
- Remove from heat, throw away bay leaf.
- Stir in olives.
- 3.
- Preheat oven to 400 degrees.
- 4.
- Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water.
- Blend till mix holds together like bread dough.
- 5.
- Divide pastry into 12 pcs on lightly floured surface, roll each piece into a 6 inch round.
- Place about 3 Tbsp.
- of filling in one half of each round, fold over other half.
- 6.
- Press edges together with fingers, to seal, flute edges.
- Cut slits on top of each empanada, brush with egg yolk beaten with 1 Tbsp.
- water.
- Bake 20 to 25 min or possibly till golden.
- NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.
