Empanadas De Carne Beef Empanadas From Nikki S Moore Recipe 455

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.

Steps:

• For Dough: 1. Mix flour, sugar and salt in large bowl. Cut in shortening with a pastry blender until pea-size crumbs form. Gradually add water and mix until dough just forms. 2. Roll into a ball and cover with plastic wrap until ready to use. For Empanadas: 1. In a large non-stick skillet saute beef until browned; remove from pan. Add peppers, onion, raisins, garlic, chili powder and salt to pan; cook over medium-high heat until soft, 8 minutes. Return beef to pan. Add tomato paste, parsley, almonds, olives and tomatoes. Heat, stirring 3 minutes. Fold in cheese; let filling cool. 2. Heat oven to 375 degrees F and line a baking sheet with parchment. On a floured surface roll dough to a little thicker than 1/8-inch. Cut 4-inch circles. Reroll scraps once to make more circles and brush each with a bit of beaten egg. Place rounded tablespoons of meat mixture in the center of each circle. Fold in half and seal edges with a fork. Place empanadas on baking sheet and brush tops with more beaten egg. Bake until golden brown, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper. To make the dough, whisk together the flour and salt in a large bowl. Using a pastry blender or two forks, cut in the shortening until the mixture resembles coarse meal. Remove the ice from the water. Slowly add the water to the flour. Stir to combine the flour and water. The dough should be soft. Add another 1/4 cup of ice cold water if the dough seems too dry. Transfer the dough to a floured surface and knead it briefly. Divide the dough in half and flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, heat the vegetable oil in a 12-inch skillet until hot. Add the onions and cook, stirring constantly until softened, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the ground beef. Cook until the meat is brown then stir in the raisins, green olives, mustard, cumin, salt, and pepper. Remove the skillet from the heat and stir to combine. On a floured surface, roll out one disk of dough to 1/8-inch thickness. Cut out 15 circles using a 3-inch round cutter. Repeat with the other disk of dough. Spoon 1 1/2 tablespoons of filling in the center of each circle. Fold the circle in half, covering the filling, and firmly press the edges together. Use the tines of a fork to seal the empanada. Add a little water to the lightly beaten egg to form egg wash. Place the empanadas on the prepared baking sheets and brush with the egg wash. Bake for 25 minutes, or until golden brown. Serve immediately.