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Ingredients
- 2 tbsp. butter
- 1/2 c. minced onion
- 1 pound lean grnd beef or possibly pork
- 2 lg. ripe tomatoes, minced
- 1 teaspoon salt
- 1 can (3 ounce.) green chilies, liquid removed, minced
- 1 bay leaf
- 2 tbsp. minced black olives
Directions
- 1. TO MAKE FILLING: In warm butter in large skillet saute/fry onion till tender. Add in beef and saute/fry till brown.
- 2. Add in tomato, chilies, 1 tsp. of salt and bay leaf; simmer, stirring occasionally about 20 min or possibly till liquid evaporated. Remove from heat, throw away bay leaf. Stir in olives.
- 3. Preheat oven to 400 degrees.
- 4. Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water. Blend till mix holds together like bread dough.
- 5. Divide pastry into 12 pcs on lightly floured surface, roll each piece into a 6 inch round. Place about 3 Tbsp. of filling in one half of each round, fold over other half.
- 6. Press edges together with fingers, to seal, flute edges. Cut slits on top of each empanada, brush with egg yolk beaten with 1 Tbsp. water. Bake 20 to 25 min or possibly till golden. NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 178 | 70% |
| Total Fat 19.87g | 25% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.71g | |
| Cholesterol 62mg | 21% |
| Sodium 469mg | 20% |
| Potassium 399mg | 11% |
| Total Carbs 4.43g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.31g | 2% |
| Protein 14.9g | 24% |
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