Meat Filled Empanadas

Recipe Ingredients

		Filling
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Spanish onions - minced (large)
2 lbs	908g / 32oz	Ground beef
4		Garlic cloves - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red bell peppers - roasted, peeled,
		Seeded and chopped
1 cup	62g / 2.2oz	Canned peeled tomatoes
1/2 cup	118ml	Green cocktail olives (pimento filled) - whole
1/4 cup	15g / 0.5oz	Black currants
		Empanada Dough
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
5 tablespoons	75ml	Vegetable shortening
1		Egg - beaten
1/3 cup	78ml	Dry white wine

Recipe Instructions

Empanada Dough: 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.

In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B33) - from the TV FOOD NETWORK

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