Empanadas Empanadas
Filling: Original recipe from "Christmas in Mexico" "
½ pound beef, coarsely chopped
½ pound pork, coarsely chopped
½ cup chopped onion
1 small clove garlic, minced
½ cup chopped raw apple
3/4 cup chopped tomatoes
1/4 cup raisins
3/4 teaspoon salt
1/8 teaspoon pepper
Dash ground cinnamon
Dash ground cloves
¼ cup almonds, chopped
Pastry:
4 cups all-purpose flour
1 ¼ teaspoons salt
1 1/3 cups lard or shortening
2/3 cup icy cold water
1. For filling, cook beef and pork together in large skillet until well browned. Add onion and garlic and cook until onion is soft. Add remaining ingredients, except almonds, and simmer 15 to 20 minutes.
2. Stir in almonds. Cool.
3. For pastry, mix flour and salt in a bowl. Cut in lard until mixture resembles coarse crumbs. Sprinkle water over flour mixture, stirring lightly with a fork until all dry ingredients hold together. Divide dough in 4 portions.
4. On a lightly floured surface, roll one portion of dough at a time to 1/8-inch thickness.
5. Cut 5-inch rounds of pastry with a knife. Place a rounded spoonful of filling in center of each round. Fold and seal each round by dampening inside edges of pastry and pressing together with tines of fork.
6. Place empanadas on a baking sheet. Bake at 400 degrees F for 15 to 20 minutes, or until lightly browned. Or fry in fat for deep frying heated to 365 degrees F. until browned (about 3 minutes); turn once.
Yields 24 to 30 empanadas
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