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Empanada Dough all-purpose flour salt shortening cold water filling eggs beef sirloin frozen Southern style hash browns pepper steak sauce
Viewed: 46 - Published at: 8 years agoIngredients
- Empanada Dough
- 1-1/2 qt. all-purpose flour
- 4 tsp. salt
- 1 cup shortening
- 1-1/2 cups cold water
- Filling
- 8 each scrambled eggs
- boneless beef sirloin steaks, cooked to medium-rare, finely chopped Whole Foods 1 lb For $7.99 thru 02/09
- 2/3 cup frozen Southern-style hash browns, cooked
- 1-1/3 cups pepper Jack cheese, shredded
- 1/2 cup A.1. Thick & Hearty Steak Sauce
Method
- Empanada Dough: Mix flour and salt in large bowl.
- Add shortening; work into flour mixture by working with fingers until mixture resembles course crumbs.
- Gradually add water, mixing with hands 3 to 4 min.
- or until mixture forms smooth elastic ball; cover.
- Let stand 45 min.
- Roll out dough, in batches, on lightly floured surface to 1/8-inch-thickness.
- Cut into a total of 40-1 oz.
- (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.
- Filling: Combine remaining ingredients.
- Empanadas: Spoon 1 oz.
- Filling onto center of each Empanada Dough round; lightly moisten edge with water.
- Fold dough in half; crimp edge with fork.
- (Or, press together edges with your fingers.)
- Add, in batches, to 350 degrees F oil in deep fryer; cook 5 min.
- or until golden brown.
- Drain.
