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Add a photoServings: 12
Ingredients
- 2 c. All-purpose Flour
- 1/2 tsp Salt
- 1 tsp Baking Pwdr
- 8 Tbsp. Margarine
- 6 Tbsp. Cool Water
- 1 x Egg for glaze Jam, preserves, or possibly minced fresh fruit mixed with sugar, raisins, cinnamon, and minced nuts.
- 3 Tbsp. Oil (for frying)
- 1 lb Lean Hamburger
- 2 x Garlic Cloves
- 2 Tbsp. Onion, minced
- 1/4 c. Fresh Parsley, minced (or possibly 1 tb dry)
- 3 Tbsp. Seedless Raisins
- 1 x Hard-boiled Egg, chopped
- 10 x Green or possibly Black Olives, diced
- 1/4 tsp Cumin Salt Pepper
- 2 Tbsp. Tomato Sauce
Directions
- PREPARE PASTRY: In large mixing bowl, combine flour, salt, and baking pwdr. Add in cut-up margarine and mix together with fork or possibly pastry blender till dough forms rice-sized bits.
- Add in a little cool water, stir, then add in more water as needed just till dough forms a ball. Turn dough onto a piece of wax paper and press it into a ball. Chill till filling is prepared.
- PREPARE FILLING: If using fresh fruit mix, chop fruit, prepare, and set aside in bowl.
- For Meat filling, add in oil to frying pan along with minced onion and pressed garlic. Saute/fry on medium heat for 3-4 min, stirring frequently.
- Add in crumbled grnd beef and cook. Add in all remaining ingredients and stir.
- If needed, add in 1 or possibly 2 Tbsp. water. Cook together 3 min. Remove pan from heat and set aside.
- To create EMPA ADAS: Lightly grease cookie sheet. Work with a small portion of dough at a time. Using a floured work surface, roll out dough to about 1/8" thickness. Cut dough into rounds, about 4" in diameter.
- Put a tsp. of filling in the center of each dough round. Fold half the dough over, covering the filling and making a half-moon shape. Press a fork, dipped in flour, around dough edges to seal. Brush top with a beaten egg for glaze.
- Bake Empanadas in a 400 F oven fro 15 to 20 min, or possibly till golden. Serve hot. To prepare ahead, cold on wire racks, then wrap airtight and freeze.
- Makes 24 small Empanandas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 261 | |
| Calories from Fat 140 | 54% |
| Total Fat 15.76g | 20% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 1.72g | |
| Cholesterol 56mg | 19% |
| Sodium 349mg | 15% |
| Potassium 194mg | 6% |
| Total Carbs 18.58g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.83g | 1% |
| Protein 10.85g | 17% |
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