"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Empanadas Recipe

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This recipe for Empanadas, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorena Pulgarin
Added: Friday, September 15, 2006


2 T Oil
1 cup chopped Onions
1 lb ground beef
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 T Tabasco sauce
4 Hardboiled eggs
1 cup Golden raisins
50 Pitted Green olives

Homemade Dough:

3 cups of flour
1 tsp salt
1 tsp baking powder
1/3 cup of shortening (melted)
3/4 cup of warm milk
1/4 cup warm water

Dough for the empanadas can be bought at Latino/Mexican stores. It’s from Argentina and it’s called “Tapas” to Bake Empanadas. Or you can make it from scratch (below).

Homemade Dough:
Boil water and add the raisins letting them soak for 1 hour. Then drain them.

Mix flour with salt and baking powder. Add the shortening, milk, and water. Knead to form a soft non-sticky batter. Let it stand for 1/2 an hour.

Sautee onions in low heat. Add ground beef and seasonings. Brown the ground beef on low heat, but keep it juicy (not dry).

Divide the dough in two-inch balls. Spread with rolling pin. Cut in circles (4 inches diameter approximately).

Cut eggs into thin slices.

Put one dough circle on plastic Baggie to make folding easier. Pour a spoon of beef mixture in the middle. Add one slice of egg, a couple of green olives, and a few raisins.

With your fingers put water around the edges of the dough circle, bring one side of the circle over the other to form the empanada (a crescent shape), crimp with your fingers around the edges. Then fold the edges over to seal the empanada. You can also fold it like pockets (like an envelope).

Tip: prick the top of the empanada softly with a fork (to keep it from opening when it bakes)

Bake at 350º for 30 minutes (or until golden brown).

Number Of Servings:
Number Of Servings:
2 hours
Preparation Time:
Preparation Time:
25 empanadas (depending on size)




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