need a good Empanada recipe?

Question

The spicy meat filled kind... Mexican style

Answer 1

Argentine Meat Empanadas

INGREDIENTS
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
DIRECTIONS
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Answer 2

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 3

Try the following

Beef Filled Empanadas.

1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk

Directions:
Sauté beef in shortening until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat. Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Blend in flour, salt, and black pepper. Cook until thickened, stirring constantly. Let cool.

Prepare pie crust and roll to 1/4 inch thickness. Cut into 6 inch rounds and place in floured empanada dough press (gotta have this gadget!). Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops of pastries lightly with egg mixture. Bake in hot oven (425 F) until browned, 10-15 minutes. Yield: about 6 large empanadas.

Empanadas are light, flaky turnovers with an infinite variety of fillings. The pastry makes them easily transportable whether they are served as an appetizer, entrée or a dessert; make ahead of time and freeze. Serve empanadas hot or cold

Or alternately try Red Chard salad with blue cheese empanadas and balsamic candied walnuts

1 x 250g red chard
1 red onion, finely sliced
100g blue cheese, eg Saint Agur or Stilton
1 pack filo pastry, defrosted
12 walnut halves
4 tablespoons castor sugar
1 tablespoon balsamic vinegar
olive oil and balsamic to dress leaves
melted butter

Method

Take a sheet of filo pastry and brush with melted butter.
Lay another sheet of filo on top and brush with oil.
Cut into 6 squares.
Place a teaspoon of blue cheese in the middle of each square and fold over into a pasty shape.
Fry in olive oil until golden or bake in a hot oven until golden.
Place the sugar and balsamic in a heavy based saucepan and place on a high heat. Don’t stir the sugar but let it dissolve and cook to a caramel.
Dip each walnut in the caramel and then place on a non-stick parchment paper to set.
Take the red chard and mix with the onion, dress with oil and balsamic.
Place in the middle of a plate and surround with the empanadas, scatter over the walnuts.