Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **DOUGH**

  3. 3 cups flour

  4. 1/2 teaspoon salt

  5. 10 tablespoons chilled butter -- diced

  6. 6 tablespoons lard or vegetable shortening -- diced

  7. 5 tablespoons ice water -- (up to 6)

  8. **FILLING**

  9. 2 tablespoons olive oil

  10. 2 onions -- chopped

  11. 2 garlic cloves -- minced

  12. 1/2 pound ground pork

  13. 1/2 pound chorizo -- skinned and cut in

  14. -- 1/8" slices

  15. 1 tomato -- peeled and diced

  16. 1/2 cup white wine

  17. 1 red bell pepper -- roasted, peeled,

  18. -- chopped 2 hard boiled eggs -- chopped

  19. salt

  20. freshly ground pepper

  21. 2 tablespoons chopped parsley

  22. 1/4 cup warm water

  23. 1 egg -- lightly beaten

  24. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. To make the dough: In a large bowl, sift the flour and salt. Combine the butter and lard into the flour with your fingertips until the mixture resembles coarse meal or bread crumbs. Sprinkle with 3 tablespoons of the water, mix, and form into a ball. If necessary add the remaining water to hold the dough together, to make it soft not sticky. Turn the dough out on to a floured surface and knead with the heel of the hand for 30 seconds to distribute the fat evenly. Form into a ball, dust with flour, and wrap in plastic wrap. Refrigerate for one hour before using. Dough will keep, refrigerated for 3 days or it can be frozen.

  2. To make filling: In a large skillet, heat olive oil. Sauté the onions and garlic until just wilted. Add the ground pork and chorizo and cook over medium heat until well browned. Stir in the tomato, salt and pepper and cook a further five minutes. Add wine and cook until almost completely reduced. Mix in roasted pepper and chopped egg and remove from heat. Thin the mixture if necessary with warm water and cool before filling the pie. Divide the dough into 10 equal size balls. In a small bowl, mix the egg with the milk to make an egg wash. On a lightly floured surface, roll out a portion of the dough into an 8-inch circle. Carefully brush the outside edge of the dough with egg wash and place about 1/3 cup of the filling onto one side. Fold the uncovered side over the filling, pressing out as much air as possible, then press the two edges firmly together. Place the finished empanada on a baking sheet while forming the rest. To completely seal the empanada, press the edges together with the tines of a fork. In a deep pan, heat bout 1-inch of oil to 375 degrees. Fry 2 to 3 empanadas at a time for 3 minutes per side until deep golden. Drain on a paper towel lined plate.


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