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These empanadas are practically a meal in themselves and go great with salads. They make a great picnic or finger food item.

Empanadas

Pastry pockets filled with a flavorful spiced meat mixture, currants, olives and smoke house almonds.

Ingredients

1/2 pound ground beef

1/2 pound ground pork

1 onion

2 Tbl oil

1 teaspoon salt

1 clove garlic, minced

1/4 teaspoon cinnamon

1/2 teaspoon pepper

1/8 teaspoon cloves, ground

1/2 cup beef stock

4 tablespoons tomato paste

2 tablespoon red wine vinegar

1 tablespoon sugar

3 tablespoon currants

3 tablespoons olives with pimentos

3 tablespoon smoke house almonds

2/3 cup butter

2 cups whole wheat flour

1 egg

1/2 cup yogurt

Instructions

1. Make pastry by mixing 2/3 cup butter into 2 cups whole wheat pastry flour till fine and crumbly.

2. Beat 1 egg into 1/2 cup yogurt and stir into flour. Form into ball and chill one hour.

3. Mix 1 egg beaten with 2 tablespoons milk to brush empanadas.

4. Brown beef, pork and onion in oil. Add salt, garlic, cinnamon, pepper, cloves, beef stock, tomato paste, wine vinegar and sugar. Cover and simmer 20 minutes, cooking the sauce down until the liquid almost disappears.

5. Mix in olives, almonds and currants.

6. On lightly floured board roll out pastry fairly thin (approximately 1/4 inch) and cut into 6-inch rounds.

7. Place 1/4 cup filling in each and fold over and pinch edges together with a fork. Brush pastries with the egg mixture.

8. Bake at 425 degrees for 20-25 minutes. Serve warm or hot.

Cooking time: 2 hours

Beverly Mills