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Empanada Dough, and an idea for the filling Recipe

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This recipe for Empanada Dough, and an idea for the filling, by , is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lara Abbott

Category:
Category:

Ingredients:  
Ingredients:  
1. 7 cups flour
2. 7 well rounded tablespoons shortening
3. 1 teaspoon salt
4. 2 to 2 1/2 cups boiling water (add as needed)

Directions:
Directions:
1. Measure all of the ingredients, except the water
2. Mix well by hand on a countertop, adding water as needed to come together well
3. Separate in smaller portions and let cool
4. Roll out each of the smaller portions until it is about 1/8 to 1/4 inch thick
5. Cut into circles using whatever size circumference you want
6. Fill with either meat filling, seafood, cheese, whatever you prefer

Number Of Servings:
Number Of Servings:
about 16-18, depending on the circumference
Preparation Time:
Preparation Time:
about 15 minutes for the dough
Personal Notes:
Personal Notes:
Chileans eat empanadas all the time, with diverse fillings. Whenever we are in Chile at my father's family's house, meat empanadas are a staple on Sundays. They show up, I'm not sure from where. Zuny, my nanny and dear friend, makes empanadas for us here. She started with a recipe from a Chilean cookbook, but found she wasn't quite happy with how it turned out. She went adjusting the recipe little by little until she obtained one she liked. Like most of my family, the recipe is in her head. I had to sit her down, ask her to show me how many cups of everything she uses. On that basis, I came up with this recipe, which is the one she follows. She generally makes meat filling, with beef chopped in very small pieces, cooked with onions, garlic, and aji de color, a sort of Chilean paprika. When the beef stew is done, she puts a bit in each round piece of dough, together with a quarter of a hard-boiled egg, some raisins and black olives (with seeds----be careful when eating!). Then she folds the empanada dough over this mixture to make a semi-circle, and closes it off with a rope type closing. They are fantastic! She also makes a filling of "locos", which are abalone. In Chile you find fresh abalone. Here my parents by canned abalone which although not quite as good, works well when stewed. Again, onions, garlic, aji de color and here the hard-boiled eggs are somewhat crumbled on top of the mixture when closing the empanadas.

 

 

 

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