Beef or chicken empanada

1 Servings

Ingredients

Quantity Ingredient
++++++++++++++++++++++-BEEF FILLING++++++++++++++++++++ ++-
1½ pounds Lean ground beef
1 each Onion; choppe
Salt and pepper to taste
½ cup Raisins
1 large Potato; coarsely grated
1 each Tb Vegetable oil
++++++++++++++++++++-CHICKEN FILLING++++++++++++++++++++ ++
2 cups Chicken breast; cooked and shredded
1 large Potato; coarsely grated
1 medium Onion; finely chopped
1 cup Frozen green peas
1 each Tb Vegetable oil
Salt and pepper to taste
++++++++++++++++++++++++++PA STRY+++++++++++++++++++++++ +++
3 cups Flour 2 1/2 tb Sugar
¾ teaspoon Salt
¾ cup Vegetable shortening
12 cups Ice water
3 eaches Egg yolk

Directions

YIELD: 20 PIECES

-

FILLING: IN A SKILLET OVER

onion in oil for 1 minute. Add shredded chicken meat, potato, green peas, a little salt and pepper. Cover and simmer for 8-10 minutes until vegetables are cooked. Remove from skillet. Let cool. Filling: Cook lean ground beef. Drain fat. Set meat aside. Saute onion in oil over medium heat for 1 minute. Add ground beef, potato, raisins, salt and pepper. Cover and simmer for 20-30 minutes. Stir occasionally. Let cool. Filling: In a skillet over medium heat, saute onion in oil for 1 minute. Add shredded chicken meat, potato, green peas, a little salt and pepper. Cover and simmer for 8-10 minutes until vegetables are cooked. Remove from skillet. Let cool. Pastry: Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice water and blend into flour mixture until it turns into dough. Add a little more water if dough is still crumbly. Refrigerate for 30 minutes. With a rolling pin, roll dough thinly, about ¼ inch thick, on a lightly floured board. Roll up dough to a long thin roll. Cut into slices about 1-inch thick. Flatten each slice thinly into a circle about the size of a small saucer. Fill middle of round dough with beef/chicken filling. Fold to a half circle and press edges firmly with tines of a fork to seal. Repeat procedure with remaining pastry and filling. Deep fry in vegetable oil over medium heat until golden brown. Yield: 20-22 pieces. Tip: You may double this recipe and freeze uncooked empanada for future cooking.

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