anyone have a authentic recipe for empanadas?

Question

either meat or dessert

Answer 1

Filling for Beef Empanadas Recipe
* 4 onions chopped
* 1/2 cup oil
* 1 tbsp paprika
* 1 lb ground beef
* salt, oregano, pepper
* 1 bouillon cube
* 3 eggs

Directions:
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.

Ingredients for the Dough:
* 5 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 1/4 lb lard
* 1 cup milk



Dough preparation:
Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it.

Cut in circles approximately 6" diameter, and put in each of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.

Here is one for dessert too.

Empanadas de Fruta

6 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
3/4 cup shortening
1 1/2 cups water

Filling *
20 ounces mixed dried fruit
1/2 pound raisins
3/4 cup granulated sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pinon or other nuts

A 21 ounce can of fruit pie filling can be substituted for the fruit filling.

Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8-inch thick.
Place a heaping teaspoon of filling on half of the rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and forefinger giving the dough a half-turn. Fry in deep fat until golden brown. Drain.
To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices and nuts. Mix until well blended.

Answer 2

1 lb ground beef
1 cup chopped onions
1 tablespoon oregano
1 teaspoon ground cumin
1/2-1 teaspoon red peppers
1/2 cup raisins
1/2 cup chopped olives
salt & pepper
croissant dough or phyllo dough


Cook beef, onions, oregano, cumin and red pepper till onions are almost transparent.
Turn off burner and add raisins, olives, salt and pepper.
The dough should be in the shape of a circle 4-5 inches in diameter (shape croissant dough or cut circles in phyllo).
Place 1 Tablespoon of filling in the middle.
Fold dough in half and press edges together.
Make a seal by folding over the edge of the dough.
Brush top of empanadas with milk and place on greased cookie sheet.
Bake in 425F degree oven until browned on bottom and top.
Enjoy!


sorry never made dessert empanadas..

Answer 3

Empanada

Empanadas are standard fare in most bars and restaurants, served as delicious tapas with a copa de cerveza or as the main meal. This is a wonderful recipe from the north-west of Spain.

Servings: 6

Ingredients:
1 egg, beaten
3/4 lb of pork loin, thinly sliced
1/2 tsp bittersweet smoked paprika (Pimentón de la Vera)
3 tbsp olive oil
2 tbsp chopped garlic
1/2 tsp oregano
1/2 cup piquillo pimentos, sliced
3 onions chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp chopped parsley
Salt and pepper
1 lb of yeast pastry or bread dough
1 large red pepper, chopped
2 hard boiled eggs

Preparation:
Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, saute the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.

Divide the dough in half. On a floured board, roll out to a thickness of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.

Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. Brush the top with beaten egg and bake another 15-20 minutes.

The crust should be golden and crispy. Can be served hot or cool.

Recipe courtesy of Spain GourmeTour magazine.
http://www.tienda.com/recipes/empanada.html

Empanadas de Plátano (Banana Turnover)
http://www.restmex.com/recipes/0203platanos.shtml

Answer 4

Empanada

3 onions, minced
2 tbsp. shortening (or oil)
1 lb. ground beef or leftover roast beef, chopped up
1/2 cup beef broth
1 cup raisins
1 tsp. cumin
1 tsp. oregano
20 pitted green olives, chopped
salt and red pepper to taste
2 hard-boiled eggs, chopped
Pastry for 2-crust 9 inch pie

Cook onions in shortening until tender but not brown. Add beef and brown lightly, stirring to break into small pieces.

Add broth, raisins, cumin, oregano, and olives. Simmer 30 minutes. Season to taste with salt and red pepper. Remove from heat and stir in eggs. Cool.

Roll pastry on floured surface to about 1/4 inch thick. Cut into 2-inch rounds. Place 1 tbsp. filling on each, fold over and seal the edges. Pierce tops with a fork.

Bake at 375 degrees 15 minutes or until browned. Serve hot or cold.

Answer 5

Chicken and Cheese Empanadas:

Notes: You can make the filling for these appetizer pastries (through step 2) up to 1 day before using; cover and chill. You can make the empanadas up to 1 day before serving; let cool, wrap airtight, and chill. Unwrap and reheat on a baking sheet in a 325° oven for 20 minutes.

1 1/2 cups coarsely chopped cooked boned, skinned chicken
1/2 cup shredded Swiss cheese
2 tablespoons drained chopped pimientos (2-oz. jar) or chopped roasted red peppers
2 tablespoons minced onion
1/2 teaspoon pepper
1/2 cup fat-skimmed chicken broth
1 tablespoon cornstarch
1 package (3 oz.) cream cheese, cut into small chunks
Salt
2 packages (10 oz. each) refrigerated pizza crust dough
1 large egg

1. In a bowl, mix chicken with Swiss cheese, pimientos, onion, and pepper.

2. In a 1 1/2- to 2-quart pan, mix broth with cornstarch. Add cream cheese. Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes. Scrape over chicken mixture and combine well, adding salt to taste.

3. On a lightly floured board, unroll pizza crust dough. Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.

4. Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries). In a small bowl, beat egg to blend. Brush generously over each pastry.

5. Bake in a 375° regular or convection oven until empanadas are very richly browned, 22 to 25 minutes (10 to 12 in convection oven). Transfer to a rack and let cool at least 10 minutes. Serve hot or warm.

Yield: Makes 6 or 8 empanadas

Answer 6

Empanada

FILLING:
1 lb Ground Beef
2 Garlic Cloves, Minced
2 Hard Boiled Eggs
Cold, Chopped
1/4 c Milk
Salt & Black Pepper
Raisins, To Taste
Green Olives, Chopped
1 pn Crushed Red Pepper
Cooking Oil
1 lg Onion, Chopped
Pastry Dough


Instructions

Fry onions in cooking oil until soft. Add minced garlic and brown lightly. Drain oil. Add ground beef to onions and saute until meat turns a light brown. Add chopped olives, eggs, salt and black pepper, raisins, pinch of red pepper and milk. Allow to simmer (uncovered) over low heat for 5 mins.
PASTRY DOUGH: Any good grade of commercial pie crust mix will give satisfactory results -or- use your own favorite recipe .... Roll out dough 1/8" thickness and cut with a 5" cutter. Place meat filling on one side of the dough. Fold the other side over the filling and pinch the edges. Deep fry in hot cooking oil until crisp and brown .. or .. bake in a 400°F oven until the crust is a golden brown



Empanadas
1 x -----------dough------------
1 ts Salt
3/4 c Shortening
1 x -------fruit filling--------
1/2 lb Raisins
1/2 ts Cloves
1/2 ts Nutmeg
6 c Flour
1 tb Sugar
1 1/2 c Water
20 oz Mixed dried fruit
3/4 c Sugar
1 ts Cinnamon
1 c Pinon nuts(other nuts okay)


Instructions

Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.)

Answer 7

http://mexicanfood.about.com/od/authenticfamilyrecipes/r/beefempanada.htm
go here GOOD LUCK!