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For Pastry:
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons vegetable shortening
6 tablespoons unsalted butter
10 tablespoons cold water
For Filling:
2 tablespoons olive oil
1 cup finely chopped onion
1 pound ground beef
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon paprika
2 tablespoons ground cumin
1/2 cup raisins
20 stuffed olives, sliced
5 eggs, hard-boiled, sliced into quarters lengthwise
1 recipe Chilean Salsa (Pebre)
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TO PREPARE PASTRY: Sift the flour, baking powder, and salt together into a bowl. Cut in the shortening and butter. Mix in the water until the dough forms a ball and holds together. Wrap the dough in plastic and refrigerate for 1 hour.
TO PREPARE FILLING: In a sauté pan over medium heat, heat the oil. Add the onions and cook for 2 minutes. Add the beef and cook, stirring, for 3 minutes. Add the seasonings, stir, and cook for 2 minutes.
Preheat the oven to 400 degrees F.
TO ASSEMBLE: Turn the dough out onto a floured surface and roll it out to a thickness of 1/4-inch. Cut the dough into 10 circles each with a diameter of approximately 6 inches.
Place the circles of dough on a flat work surface. Place 1/4 cup of the filling near the center of each circle. Place a few raisins, slices of olive, and slices of egg onto the filling. Fold the dough in half, enclosing the filling and producing a half-moon-shaped pocket. Carefully seal the edges.
Place the empanadas on an ungreased baking sheet and bake for 25 minutes.
Serve with Chilean Salsa.
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