Empanadillas de Carne

Recipe courtesy Chef Virginia Llaneza

Prep Time: 1 hours 10 minutes
Cooking Time: 30 minutes

Picadillo-filling:
1 pound hamburger beef (could also be chorizo, which is Spanish sausage)
2 tablespoons cooking oil or olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 small green pepper, chopped
1 teaspoon oregano
1 small can tomato sauce
1 small box raisins
Chopped olives to taste
1/4 cup (cooking) dry white wine
Salt and pepper, to taste

The beef should be thawed, if frozen, set aside. In a large saute pan,
heat the oil. Add the onion, garlic and pepper and saute. When they're
soft, add the oregano, tomato sauce, raisins, and chopped olives. This
should be at medium heat from now on. Add the ground beef. Pour the wine
over the beef mixture and cover to cook through. Add salt and pepper, to
taste. Once its almost cooked, uncover and let dry up to a juicy but dry
look to it. Never use if it is runny.

Pastry:
5 cups all-purpose flour
5 tablespoons baking powder
1 teaspoon salt
2 whole eggs lightly beaten
3/4 cups sugar, make a syrup with 1/3 cup water, simmered until sugar
dissolves, let cool
2 ounces melted butter, cooled
1/4 cup vegetable oil
1/4 cup white dry cooking wine

Sift the flour with the baking powder and the salt. Pour this into a large
bowl. Pour in the rest of the ingredients. Work this with a fork, trying
to bring together all the ingredients but never beating or mixing. Once
its all "together" and not sticky...you're ready to make Empanadillas.

ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some flour to
keep the mixture from sticking. You will need a roller, a knife and a
fork. Your filling should be at hand. Take a small amount of the flour
mixture (a ball that can fit in your hand) and you roll it out in the
shape of a plate to a thickness of about 1/8-inch.

Take a spoonful of the filling and place it in the middle half of the
pastry and fold the top over the filling to look like a half moon. Seal
the inside of the pastry by wetting your fingers with water and rubbing
the border of the half moon. Take a knife and cut a perfect pastry
half-moon. Now take the fork and press down the borders of the circular
shape to seal. Fry the half moon in hot oil.

The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the Food
Networks kitchens.

Source: <http://www.foodtv.com/>




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