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Beef Or Chicken Empanada

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMYIELD 20 PIECES

++++++++++++++++++++++-BEEF FILLING++++++++++++++++++++ ++-
1 1/2 lb Lean ground beef
1 each Onion, choppe
Salt and pepper to taste
1/2 cup Raisins
1 large Potato, coarsely grated
1 each Tb Vegetable oil
++++++++++++++++++++-CHICKEN FILLING++++++++++++++++++++ ++
2 cup Chicken breast, cooked and shredded
1 large Potato, coarsely grated
1 medium Onion, finely chopped
1 cup Frozen green peas
1 each Tb Vegetable oil
Salt and pepper to taste
++++++++++++++++++++++++++PA STRY+++++++++++++++++++++++ +++
3 cup Flour 2 1/2 tb Sugar
3/4 tsp Salt
3/4 cup Vegetable shortening
12 cup Ice water
3 each Egg yolk

MMMMMFILLING IN A SKILLET OVER

Instructions:

onion in oil for 1 minute. Add shredded chicken meat, potato, green
peas, a little salt and pepper. Cover and simmer for 8-10 minutes
until vegetables are cooked. Remove from skillet. Let cool. Filling:
Cook lean ground beef. Drain fat. Set meat aside. Saute onion in
oil over medium heat for 1 minute. Add ground beef, potato, raisins,
salt and pepper. Cover and simmer for 20-30 minutes. Stir
occasionally. Let cool. Filling: In a skillet over medium heat, saute
onion in oil for 1 minute. Add shredded chicken meat, potato, green
peas, a little salt and pepper. Cover and simmer for 8-10 minutes
until vegetables are cooked. Remove from skillet. Let cool. Pastry:
Combine flour, salt and sugar in a bowl. Cut in shortening with a
pastry blender until mixture is crumbly. Combine egg yolks and ice
water and blend into flour mixture until it turns into dough. Add a
little more water if dough is still crumbly. Refrigerate for 30
minutes. With a rolling pin, roll dough thinly, about 1/4 inch thick,
on a lightly floured board. Roll up dough to a long thin roll. Cut
into slices about 1-inch thick. Flatten each slice thinly into a
circle about the size of a small saucer. Fill middle of round dough
with beef/chicken filling. Fold to a half circle and press edges
firmly with tines of a fork to seal. Repeat procedure with remaining
pastry and filling. Deep fry in vegetable oil over medium heat until
golden brown. Yield: 20-22 pieces. Tip: You may double this recipe
and freeze uncooked empanada for future cooking.