3 c All-purpose flour
1/2 ts Salt
6 tbs Margarine
6 tbs Vegetable shortening
2 tbs Cold water
1 Onion, chopped
4 cloves Garlic, finely chopped
1 Green pepper, seeded and
1 1/2 ts Olive oil
8 oz Ground beef
1 ts Cocoa powder
1 tbs Flour
1/2 ts Ground cumin
1/2 ts Paprika
1/2 ts Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and
4 tbs Canned crushed tomatoes
2 tbs Slivered almonds
2 tbs Raisins
2 tbs Chopped green olives
2 tbs Chopped fresh parsley
1 Egg yolk
1 ts Water
2 ts Milk
Sift the flour with a pinch of salt into a mixing bowl, or place in a food
processor and mix once or twice. Rub in the margarine and shortening until the
mixture resembles fine breadcrumbs, or work in the food processor, being careful
not to over-mix. Mix the liquid gradually, adding enough to bring the pastry
together into a ball. (In a food processor, add the liquid through the funnel
while the motor is running.) Wrap the pastry well, and chill for 20 to 30
Brown the ground meat well, and drain away as much of the fat as possible.
until the onion is soft. Add to the meat. Then add the cocoa, flour, spices,
oregano, and seasonings. Stir well and cook briefly before adding the chilies
and the tomatoes. Cook slowly for 10-15 minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add
the parsley with the tomatoes, above.)
Roll out the pastry on a floured surface. (We didn't do this. We ran the dough
through the pasta machine - much easier! We found the #3 setting on our Atlas
pasta maker to be the right thickness.)
Cut the dough into 4 inch rounds. (I used a leftover container from ricotta
cheese to get the right size.)
Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and
press to seal. If the dough is a little dry, moisten the edges with a little
warm water (with your finger) before pressing the edges together. Crimp the
edges with a fork. With a toothpick, prick several holes on the top of the
empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush
with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the frozen
pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes
at 425 degrees.
Makes 15 empanadas.