This is definitely my most successful recipe this month! Empanadas are meat-filled pastries, sort of like a Spanish meat pie. While I made my crust from scratch, you can also use pre-made refrigerated pie crust. I had tons of leftover filling and ended up using pre-made pie crust to make more empanadas with it. If you are going to use a pre-made crust, just roll it out like you would any dough, and follow the same steps I used with homemade dough to finish up your empanadas!
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons vegetable shortening
- 1 egg, beaten
- 1/3 cup dry white wine
Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
- 1 tablespoon vegetable oil
- 1 1/2 pounds lean ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 to 4 yukon gold potatoes, or red (about 1/2 pound), peeled and diced
- 1 teaspoon granulated onion
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- fresh cracked black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 cup chicken broth
Place a large skillet over medium flame. Add the ground beef, and cook, stirring for 5 minutes, until the meat gets browned. Add the onion and garlic and continue to saute until the onions sweat and become translucent. Add the diced red pepper, green bell pepper, and diced potatoes. Cook for another five minutes stirring occasionally.
Season the mixture with the spices. Mix thoroughly and cook and stir for 5 minutes, until the mixture is soft. Pour in the broth and simmer for 3 minutes. Allow the filling to cool before stuffing the empanadas.
Bake at 350 for about 30 minutes and serve with salsa!