Fried Empanadas with Beef or Chicken Filling

INGREDIENTS

INSTRUCTIONS

Dough: Oil or a mixture of oil and solid vegetable shortening for deep
frying.
To make dough: Sift the flour, add the melted shortening and the egg. Add
the salted water bit by bit and mix to a firm dough. Knead for 10 minutes
if making by hand, 4-5 minutes if using an electric mixer with a dough
hook, or 1-2 minutes if using a food processor with a dough hook. Leave it
to rest for 15 to 30 minutes.
To make the beef filling: Heat the oil and shortening in a frying pan and
saute the green onions, finely chopped. Add the meat and stir until it is
cooked. Stir in the tomato puree and remaining ingredients, cook for a few
minutes more. Leave until completely cold before assem- bling empanadas.
To make the chicken filling: Heat the oil and fry the onions, then add the
capsicum and dry until soft. Add the minced chicken and stir until it has
all changed colour. Season to taste, add the tomato puree, mix well and
simmer for a further 3 minutes. Leave until completely cold before
assembling empanadas.
Assembly and cooking: Roll out the dough about 3 mm thick and, using a
saucer or something similar as a guide, cut into 24-30 circles about 14 cms
in diameter. Divide whichever filling mixture you are using between the
circles, putting it on one side of the circle only. Moisten the outer rim
of the dough with water and fold over into a semi-circle. Curve the ends of
the folded side together a little to form a crescent, then secure the
joined edges by fold- ing them over each other in small sections to form a
"rope" effect (if this sounds too confusing, just press together and
decorate with a fork in the usual way). Heat about 6-8 cm deep frying oil
to very hot and deep fry the empanadas one or two at a time just until
golden. Remove from the oil immediately and drain well on kitchen paper.
Serve very hot
Halve the filling ingredients or double the dough if making both beef and
chicken empanadas. Empanadas often include raisins or sultanas which create
an interesting flavour contrast with the meat. A handful can be added to
either of these recipes if you like.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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