Shanna's
Beef Empanada
1 lb puff pastry
2 lb ground beef
1/4 lb bacon, chopped
2 onion
1 hard boiled egg, chopped
1 egg yolk, to glaze
Tabasco sauce1 green bell pepper, chopped
1/4 cup raisins, soaked in warm water
2 tbs chopped green olives
1 tbs tomato paste
salt and pepper, to taste
thyme
Chop onion along with bacon and cook in a frying pan just until
the onion is translucent. Stirring often Add th bell pepper and
cook until almost soft. Stir in ground beef and cook over high heat
until all red has disappeared. Off the heat add the tomato paste,
drained raisins, olives. Season with salt and pepper, a few drops
of Tabasco and a pinch of thyme.
Let cool completely. Roll out puff pastry to 1/8 " thick and cut
into rounds or squares, about 15". Place filling in the center.
Wet the border and fold them over, pressing to adhere. Baste with
the egg yolk, carefully not to run on the sides or the pastry won't
puff. Bake in a pre heated 425 F oven 25 minutes.
# 2
4 cups all-purpose flour
1 Tbsp baking powder
Salt
1 egg yolk
1 whole egg (beaten)
1 1/2 cups warm milk
1 cup melted shortening
2 Tbsp oil
1 tsp paprika
4 onions
1/2 tsp each chilli powder, cumin and oregano
500g ground beef
3 hard-boiled eggs (sliced)
20 black olives
40 large raisins
Sift flour with baking powder and salt. Add egg yolk, egg, milk
and shortening. Mix to make a stiff dough. Divide into 20 pieces
and roll each thinly into a circle.
In frying pan, heat oil with paprika and saute onions until soft.
Add chilli powder, oregano, cumin and salt. Add meat and mix with
onions. Cook until meat is no longer pink.
Place a spoonful of stuffing on half of each dough circle. Add
slices of egg, raisins and olives. Fold dough over filling. Wet
the edge with milk, fold over again and seal. Bake in a 200 degrees
C oven until cooked and lightly browned. Serve hot.
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