Name: Empanadas
Ingredients: 3 c Flour; 1/2 ts Salt; 10 tb Chilled butter; diced; 6 tb Lard or vegetable shortening, diced; 5 tb Ice water; (up to 6); 2 tb Olive oil; 2 Onions; chopped; 2 Garlic cloves; minced; 1/2 lb Ground pork; 1/2 lb Chorizo; skinned and cut in 1/8-inch slices; 1 Tomato; peeled and diced; 1/2 c White wine; 1 Red bell pepper; roasted, peeled and chopped; 2 Hard boiled eggs; chopped; Salt; Freshly ground pepper; 2 tb Chopped parsley; 1/4 c Warm water; 1 Egg; lightly beaten; 1 tb Milk

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

3	c	Flour
1/2	ts	Salt
10	tb	Chilled butter; diced
6	tb	Lard or vegetable shortening, diced
5	tb	Ice water; (up to 6)
2	tb	Olive oil
2		Onions; chopped
2		Garlic cloves; minced
1/2	lb	Ground pork
1/2	lb	Chorizo; skinned and cut in 1/8-inch slices
1		Tomato; peeled and diced
1/2	c	White wine
1		Red bell pepper; roasted, peeled and chopped
2		Hard boiled eggs; chopped
		Salt
		Freshly ground pepper
2	tb	Chopped parsley
1/4	c	Warm water
1		Egg; lightly beaten
1	tb	Milk

INSTRUCTIONS

DOUGH
FILLING
To make the dough:
In a large bowl, sift the flour and salt. Combine the butter and lard into
the flour with your fingertips until the mixture resembles coarse meal or
bread crumbs. Sprinkle with 3 tablespoons
of the water, mix, and form into a ball. If necessary add the remaining
water to hold the dough together, to make it soft not sticky. Turn the
dough out on to a floured surface and knead with the heel of the hand for
30 seconds to distribute the fat evenly. Form into a ball, dust with flour,
and wrap in plastic wrap. Refrigerate for one hour before using. Dough will
keep, refrigerated for 3 days or it can be frozen.
To make filling:
In a large skillet, heat olive oil. Saute the onions and garlic until just
wilted. Add the ground pork and chorizo and cook over medium heat until
well browned. Stir in the tomato, salt and pepper and cook a further five
minutes. Add wine and cook until almost completely reduced. Mix in roasted
pepper and chopped egg and remove from heat. Thin the mixture if necessary
with warm water and cool before filling the pie.
Divide the dough into 10 equal size balls. In a small bowl, mix the egg
with the milk to make an egg wash. On a lightly floured surface, roll out a
portion of the dough into an 8-inch circle. Carefully brush the outside
edge of the dough with egg wash and place about 1/3 cup of the filling onto
one side. Fold the uncovered side over the filling, pressing out as much
air as possible, then press the two edges firmly together. Place the
finished empanada on a baking sheet while forming the rest. To completely
seal the empanada, press the edges together with the tines of a fork.
In a deep pan, heat about 1-inch of oil to 375 degrees. Fry 2 to 3
empanadas at a time for 3 minutes per side until deep golden. Drain on a
paper towel lined plate.
Yield: 10 empanadas
Recipe by: Cooking Live Show #CL1A07/1A08 Posted to MC-Recipe Digest V1
#720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

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