* Exported from BigOven *

Meat Filled Empanadas

Recipe By : Melting Pot with Michelle Bernstein
Serving Size :8
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
===== Filling ====
2 tablespoon olive oil
2 large Spanish onions --minced
2 pounds ground beef
4 garlic cloves --crushed
Salt --to taste
Freshly-ground black pepper --to taste
2 red bell peppers --roasted, peeled,
seeded and chopped
1 cup canned peeled tomatoes
1/2 cup green cocktail olives (pimento filled) --whole
1/4 cup black currants
===== Empanada Dough ====
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoon vegetable shortening
1 egg --beaten
1/3 cup dry white wine

Empanada Dough: Combine flour, salt, and sugar in a food processor.
Cut in shortening, mixture should be sandy. Add the egg and wine, pulse
until dough comes together in a ball. The dough should be pliable; if
not add more wine.

Assembly: Separate the dough into 3 balls. Roll the first ball out
until it is 1/4-inch thick. With a 6-inch round cutter, cut circles out
of all the dough. Remove the edges and save for the next roll. Fill
each circle with about 2 1/2 tablespoons in the center of the dough.
Dip a small brush in room temperature water, run the brush around the
edge of the dough. Close 1 side to the other forming a half moon shape.
Close the edges pressing lightly with the back of a fork.
In a deep saute pan, heat 4 to 5 inches of canola oil on medium high
heat to 360 degrees. Add the empanadas turn over constantly until
golden. Remove and drain on paper towels. Serve immediately.

This recipe yields 6 to 8 servings.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 641 Calories; 43g Fat (61.0%
calories from fat); 24g Protein; 37g Carbohydrate; 3g Dietary Fiber;
120mg Cholesterol; 354mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean
Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.

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