When I was a child, we would go over to a friends house and would be served empanadas. I have fond memories of running around on Saturdays playing with them while their father had friends over for "empanada parties" (my words, not thiers
) It was good times. So to remember those good times, I often make his recipe. And I figured I'd share the recipe and the how to with you all, so maybe you can make great memories surrounding delicious food, specifically these empanadas
Recipe (slightly altered because before the onion was waaaaay overwhelming and I like to cut out fat where I can):
Preheat your oven to 375`F
1 large onion
1lb of lean ground beef
1 beef bulion cube
1/2 cup water
salt peper and oregano to taste
Fry onion and paprika in a large fry pan. When the onions are softened, add the ground beef. Cook until well browned. Add salt, pepper, and oregano. Add 1/2 cup water and bullion cube and let simmer for 5-10 minutes. Remove from heat.
Extra filling ingredients:
hard boiled egg, cut into smallish pieces (boil this egg while you are cooking the beef!)
While the mixture is cooling make the dough.
2tsp baking powder
1/4lb lard (or shortening, like crisco)
Mix the flour, baking powder, and salt in a large mixing bowl. Scald the milk in a sauce pan and add the lard. Stir until the lard has melted. Pour the lard and milk mixture into the flour and mix with a wooden spoon until you can't anymore. Continue kneading with your hands until you get a firm dough (much more firm then a bread. and more firm then a pie crust Fool around with the measurements abit, to get what you feel is a workable texture)
Here you can see I have everything all lined up and ready to go.
Roll your dough out and cut it into large circles - aproximately 20cm across (or circles of your desired size, you could make these small as appetizers, but here I made them supper serving size)
Place the beef mixture, 2-3 rasins, 1 olive, and 1 piece of hard boiled egg. Take a egg wash and wet one half of the circle around the edge.
Fold them over so you get a half circle, and pinch the dough together like this. you get a good seal and no leaking if you do this.
Notice I punched holes with a fork along the top. this is to let the steam out and so you can be sure they don't explode! I also use the egg wash on top, for a nice golden brown top.
Lather rinse repeat until you run out of ingredients!
Now they are ready to hit the oven! Bake for 30 minutes or until nicely browned.
If you have left over dough (like I did) squish it out into weird flower like shapes and dust with cinamon and sugar, bake for 15 mins, and there you go, desert!
and here's one that has a few bites out of it that was temporarily abandoned by my 2 yr old.... Apparently he had better things to do lol he did come back to finish it though!
Anyway I really hope you try these out, they are quite delicious. I promise!
To answer a question about the liquid situation:
I did have one question: when you cook the meat with the onions do you drain off the extra fat and water? I did because it looked too runny--I used 85% lean meat so maybe it was too fat?
I've always used lean ground beef. If you have a bunch of liquid that doesn't look like it's all fat (or you just simply don't care if theres a bit of extra fat in there -which is generally where I'm at lol) You can outright skip the water, and just add and bullion cube. Then just let it simmer until you've only got a little liquid left. Sometimes the onion has alot of liquid in it, and sometimes it seems like some ground beef is more liquidy, so you may or may not need the water.