Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 tablespoons 30ml Spanish onions - minced (large)

  3. 2 lbs 908g / 32oz Ground beef

  4. 4 Garlic cloves - crushed Salt - to taste Freshly-ground black pepper - to taste

  5. 2 Red bell peppers - roasted, peeled, Seeded and chopped

  6. 1 cup 62g / 2 1/5oz Canned peeled tomatoes

  7. 1/2 cup 118ml Green cocktail olives (pimento filled) - whole

  8. 1/4 cup 15g / 1/2oz Black currants Empanada Dough

  9. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  10. 1 teaspoon 5ml Salt

  11. 1 teaspoon 5ml Sugar

  12. 5 tablespoons 75ml Vegetable shortening

  13. 1 Egg - beaten

  14. 1/3 cup 78ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine. Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4-inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough. Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork. In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately. This recipe yields 6 to 8 servings.


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