Recipe Categories
Tex Mexican
Empanada & Empanadillas

Granny's Beef Steak Empanadas

1 tbs caul fat or any other type of fat 
1 lb bottom round or sirloin hand chopped or  coarsely ground 
5 x scallions - (to 6) thinly sliced,     white and green parts separated 
1/2 cup seedless raisins 
2 tbs dry oregano 
1 tbs crushed red pepper 
1 tbs ground cumin 
2 tbs Spanish sweet paprika 
    Salt to taste 
    Freshly-ground black pepper to taste 
2 x roasted peppers, diced 
    Empanada dough discs 
    (available frozen at specialty markets) 
10 x green olives pitted 
3 x hard-boiled eggs sliced 
    Oil for frying 

 Method : 
In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
This recipe yields 5 servings.

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