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Little Meat Empanadas: Empanadillas de Carne

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  • Jamie Rahm
    Little Meat Empanadas: Empanadillas de Carne Recipe courtesy Virginia Llaneza TVFN, Calling All Cooks, Show #CA1B16 Picadillo-filling: 1 pound hamburger beef
    Message 1 of 1 , Oct 28, 2001
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      Little Meat Empanadas: Empanadillas de Carne
      Recipe courtesy Virginia Llaneza
      TVFN, Calling All Cooks, Show #CA1B16

      Picadillo-filling:
      1 pound hamburger beef (could also be chorizo, which is Spanish sausage)
      2 tablespoons cooking oil or olive oil
      1 medium onion, chopped
      2 garlic cloves, chopped
      1 small green pepper, chopped
      1 teaspoon oregano
      1 small can tomato sauce
      1 small box raisins
      Chopped olives, to taste
      1/4 cup (cooking) dry white wine
      Salt and pepper

      The beef should be thawed, if frozen, set aside. In a large saute
      pan, heat the oil. Add the onion, garlic, and pepper and saute. When
      they're soft, add the oregano, tomato sauce, raisins, and chopped
      olives. This should be at medium heat from now on. Add the ground
      beef.

      Pour the wine over the beef mixture and cover to cook through. Add
      salt and pepper, to taste. Once its almost cooked, uncover, and let
      dry up to a juicy but dry look to it.

      Never use if it is runny. That's the trick.

      Pastry:
      5 cups all-purpose flour
      5 tablespoons baking powder
      1 teaspoon salt
      2 whole eggs lightly beaten
      3/4 cups sugar, make a syrup with 1/3 cup water, simmered until sugar
      dissolves let cool
      2 ounces melted butter, cooled
      1/4 cup vegetable oil
      1/4 cup white dry cooking wine

      Sift the flour with the baking powder and the salt. Pour this into a
      large bowl. Pour in the rest of the ingredients. Work this with a
      fork, trying to bring together all the ingredients but never beating
      or mixing. Once it?s all "together" and not sticky...you're ready to
      make Empanadillas.

      ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some
      flour to keep the mixture from sticking. You will need a roller, a
      knife and a fork. Your filling should be at hand. Take a small amount
      of the flour mixture (a ball that can fit in your hand) and you roll
      it out in the shape of a plate to a thickness of about 1/8-inch.

      Take a spoonful of the filling and place it in the middle half of the
      pastry and fold the top over the filling to look like a half moon.
      Seal the inside of the pastry by wetting your fingers with water and
      rubbing the border of the half moon. Take a knife and cut a perfect
      pastry half-moon. Now take the fork and press down the borders of the
      circular shape to seal. Fry the half moon in hot oil.

      The recipes for this program, which were provided by contributors and
      guests who may not be professional chefs, have not been tested in the
      Food Network?s kitchens. Therefore, the Food Network cannot attest to
      the accuracy of any of the recipes.

      Prep Time: 1 hour 10 minutes
      Cook Time: 30 minutes
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