Empanadas Paisas (Meat Filled Turnovers) Recipe

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Servings: 12

Ingredients

Cost per serving $0.53 view details
  • 1/2 lb each of pork and beef
  • 1 tsp each of onion and scallion, minced
  • 1 tsp each of grnd cumin seed and salt
  • 1 dsh pepper
  • 2 tsp vegetable oil
  • 2 c. water
  • 1/2 c. eacdh of minced onions and minced scallions
  • 4 sm tomatoes, peeled and minced
  • 1 lb (4 medium-sized) potatoes, boiled with skin
  • 1/2 tsp fresh cumin seed, grnd
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb dry yellow corn
  • 1 tsp salt
  • 2 tsp cornstarch
  • 2 tsp brown sugar

Directions

  1. The night before, marinate the meat with the onions, scalliions, salt, pepper and grnd cumin seed. Cover the pan. The next day, brown the meat in the vegetable oil. Then return the marinade and add in water. Cook till meat is tender (40 minutes). Remove and grind meat. Save the water. Saute/fry the onions and scallions in 4 Tablespoons oil. Add in the minced tomatoes and fry an additional 3 or possibly 4 min. Fold in the grnd meat and meat stock and cook for about 10 min. Peel and mash the cooled, boiled potatoes and add in them to the meat and vegetable mix. Mix the salt, pepper and grnd cumin seed into the meat and potato mix. Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour.
  2. Put the cooked corn through a grinder. To the grnd corn add in the salt, the cornstarch and the brown sugar. Knead the dough till it is thoroughly mixed and forma a hard ball. Pick off small pcs and form into the size of small balls. Flatten each piece thin. Put about 1 tsp. of the meat mix in the center of the flattened ball. Fold over and healthy pinch edges together to close and form a pretty edge. Place in deep, warm vegetable oil and fry about 3 or possibly 4 min till golden. Remove and put on paper towels in a colander. Serve immediately or possibly reheat in a paper bag in the oven prior to using. The meat mix can be made in advance and stored in the freezer, but the dough must be made fresh the day of use.
  3. Makes about 60 empanadas for hors d'oeuvres.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 12 servings
Calories 91  
Calories from Fat 43 47%
Total Fat 4.82g 6%
Saturated Fat 1.57g 6%
Trans Fat 0.02g  
Cholesterol 19mg 6%
Sodium 313mg 13%
Potassium 243mg 7%
Total Carbs 5.12g 1%
Dietary Fiber 0.9g 3%
Sugars 1.95g 1%
Protein 7.12g 11%
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