- 3 C. all purpose flour
- 11/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 C. shortening
- 1/2-2/3 C. ice water
- Oil for frying
- 1 medium onion, minced
- 1/3 C. olive or vegetable oil
- 2 C. shredded boiled beef (or browned ground beef)
- 1 large potato, cooked and diced
- 1/2 C. raisins, chopped
- 1/8 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 tsp. ground cumin
- Salt to taste
- 1/2 C. herb or wine vinegar, sherry, wine or water
Sift together flour, baking powder, and salt. Cut in the shortening with a pastry cutter or finger till it resembles crumbs. Add enough ice water to make the dough stick together. Like with biscuits, do not overwork the dough. Thinly roll out dough to about 1/8 inch on a floured surface. Cut into four inch rounds. Set aside or make the filling first if you wish.
Sauté onion in oil till softened. Add meat, potato, raisins, seasonings, and salt to taste. Stir and cook to heat through. Pour in the liquid. Place a small amount of filling on one side of each round. Fold over the other half and seal by using a fork Dipped in cold water. Press the edges together with the fork.
Allow the pastries to sit for 30 minutes on one side , then turn over and let sit for 30 minutes on the other side to dry and seal edges. Fry in a 1/2 inch or so of hot oil until golden brown on each side. Serve hot or cold.
Yield: 20 empanadas