| Empanadas Savory Mincemeat |
| Savory Empanadas ~ Meat Turnovers Pastry: 3 cups all purpose flour 1½ tsp baking powder ¾ tsp salt ½ cup shortening (Crisco) ½ to 2/3 cups ice water oil for frying Filling : 1 medium onion, minced 1/3 cup oil 2 cups shredded boiled beef ( Carne Deshebrada ) 1 large potato, cooked, peeled, diced small ½ cup raisins, (these may be chopped) 1/8 tsp cinnamon 1/8 tsp cloves 1/8 tsp comino (cumin powder) salt to taste ½ cup sherry (you may use cooking sherry) Make pastry: Sift together flour, baking powder, and salt. Cut in shortening to a crumbly consistency. Add enough ice water to make dough stick together. (The less you work the dough and the less water you use, the lighter the crust will be.) Thinly roll out dough (about 1/8 inch)on a floured surface and cut into 3½ to four inch rounds. Prepare filling: Sauté onion in oil until transparent. Add meat, potato, raisins, seasonings, and salt to taste. Stir and cook to heat through. Pour in sherry. Make empanadas: Put a small amount of filling on one side of each round, (enough so you can fold over the other half and seal.) Dip fork in cold water and press edges together with fork tines. Let sit for 30 minutes on one side , then turn over and let sit for 30 minutes on the other side. (this helps dry and seal the edges) Fry in about ½ inch hot oil until golden brown on each side. Serve hot or cold, (great with lime.) Makes about 20 empanadas |
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