Ingredients Jump to Instructions ↓

  1. Dough

  2. 3 cups 187g / 6.6oz Flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 10 tablespoons 150ml Chilled butter - diced

  5. 6 tablespoons 90ml Lard or vegetable shortening - diced

  6. 5 tablespoons 75ml Ice water - (to 6 tbspns)

  7. Filling

  8. 2 tablespoons 30ml Olive oil

  9. 2 Onions - chopped

  10. 2 Garlic cloves - minced

  11. 1/2 lb 227g / 8oz Ground pork

  12. 1/2 lb 227g / 8oz Chorizo - skinned, and Cut in 1/8" slices

  13. 1 Tomato - peeled, diced

  14. 1/2 cup 118ml White wine

  15. 1 Red bell pepper - roasted, peeled,

  16. And chopped 2 Hard-boiled eggs - chopped

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. 2 tablespoons 30ml Chopped parsley

  20. 1/4 cup 59ml Warm water

  21. 1 Egg - lightly beaten

  22. 1 tablespoon 15ml 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. Saute 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.

  3. 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.

  4. In a deep pan, heat about 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.

  5. This recipe yields 10 empanadas.


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