Empanadas. For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. A staple of Latin American cuisine, empanadas are delicate dough-wrapped pastries that can contain fillings ranging from meats to sweets. They're easy to wrap up for lunch on-the-go, or serve on a tray at your next tailgate for an international twist on finger foods.

Picadillo Empanadas Opt for the beefy variety with Marcela's ground beef empanadas, golden-crusted and stuffed with flavor. To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. You can have Empanadas using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Empanadas

You need 200 grams of minced beef.
Prepare 1/2 cup of chopped onions.
Prepare 1/2 cup of water.
You need 3 of garlic cloves, minced.
You need 1/2 cup of diced bell pepper.
It's 2 medium of tomatoes.
You need 1 piece of spanish chorizo.
It's 2 of medium potatoes, diced.
It's 1/2 tsp of ground cumin.
Prepare of salt and pepper.
It's 300 grams of pastry dough.
You need 1 of egg.

Add a small amount of water to slightly moisten. Brush tops with egg wash, avoiding crimped edges. Empanadas are pastry shell turnovers made by folding dough over a filling, sealing it, and cooking it, either by baking or frying. Empanadas are usually found in U.

Empanadas instructions

Filling : Fry onion, garlic & tomatoes for 2 minutes, then add minced beef, chorizo and potatoes. Then cumin and water, cover and simmer for 5 minutes till tender. Add bell pepper, simmer for 2 more minutes till almost dry. Season with salt and pepper and set aside..
Preheat your oven to 180 C. Roll out the dough and flatten it to a quarter of an inch thick and cut into circle of 3 inch diameter. Make an egg wash by mixing the egg with 2 tbsp of water. When the filling has cooled down, scoop 2 tbsp into the center and fold the pastry over like a half moon. Pinch pastry with your fingers or the tip of fork to hold the fold together. Brush with egg wash and bake for 15 - 18 minutes..
Variations in the Filling : add peas, chopped coriander, chillis or diced carrots if you wish ... Have fun and enjoy!.

S. areas with a large Hispanic population, such as San Antonio and Los Angeles. Stir in chili powder, salt and tomatoes. There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA Test Kitchen Manager Gaby Melian, who is from Buenos Aires and was taught as a little. The Argentine empanada is small, just two or three delicious bites.