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home > recipes > meat > empanadas 3
Empanadas 1 cup ground beef 1 medium onion, minced 1 small green pepper, minced 2 medium tomatoes, chopped 1 Tbs currants 1 dried red chilli 1/2 tsp cumin seed 2 Tbsp olive oil pepper and salt Dough(recipe follows): 2 cups unbleached white flour 1/2 tsp salt 1/2 cup water annatto oil(recipe follows): 1 Tbs seeds 2 Tbs olive or peanut oil 1. Fry the onion, pepper and tomato in the oil until soft. Add the beef and fry until brown. 2. Crumble the dried pepper and crush the cumin. Add along with the currants to the mixture in the pan. Season and cook for a few more minutes. Cool. 3. Roll the dough into 5 inch rounds, you'll get about 7 or 8. Divide filling between them; place on one half of the round and fold over and crimp to seal. Brush oil on top. 4. Bake on parchment paper on baking sheet at 375 F until pastry is red-gold, about 35 minutes. Serves 2 Dough: Combine the flour and salt in a bowl and make a well in the center. Pour in the water and stir until combined. Knead 5 to 10 minutes. Refrigerate 30 minutes to 1 hour. Annatto oil: Cook seeds in oil on low heat until the oil becomes bright orange-red. Should take about 30 minutes or more. Rachael

Empanadas 3


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(posted January 27, 1999)

Empanadas

1 cup
ground beef
1 medium
onion, minced
1 small
green pepper, minced
2 medium tomatoes, chopped
1 Tbs currants
1 dried red chilli
1/2 tsp
cumin seed
2 Tbsp
olive oil
pepper and
salt

Dough(recipe follows):

2 cups unbleached white
flour
1/2 tsp
salt
1/2 cup water

annatto oil(recipe follows):
1 Tbs seeds
2 Tbs
olive or
peanut oil

1.
Fry the onion, pepper and tomato in the oil
until
soft. Add the beef and fry until brown.

2.
Crumble the dried pepper and
crush the cumin.
Add along with the currants to the mixture in the
pan. Season and cook for
a few more minutes.
Cool.

3. Roll the
dough into 5 inch rounds, you'll get
about 7 or 8. Divide filling between them; place on one half of the round
and fold over and
crimp to seal. Brush oil on top.

4.
Bake on parchment paper on
baking sheet at 375 F until pastry is
red-gold, about 35 minutes.

Serves 2

Dough:

Combine the flour and salt in a bowl and make a well in the center. Pour
in the water and stir until combined.
Knead 5 to 10 minutes. Refrigerate
30 minutes to 1 hour.

Annatto oil:

Cook seeds in oil on low heat until the oil becomes bright
orange-red.
Should take about 30 minutes or more.

Rachael


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