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Empanadillas
Meat Turnovers
Meat Filling:
1 TBS olive oil
3 oz. water
2 cloves garlic, finely chopped
Dash of cayenne pepper
3 TBS green pepper, finely chopped
Salt to taste
1 LB minced beef
3 TBS tomato paste
Oil for frying
Heat olive oil in a large skillet. Cook the garlic, onion and green pepper together until tender. Add the meat and brown. Then add tomato paste, water, red wine, cayenne pepper and salt. Cover and cook for about ten minutes. Use the mixture to fill the Empanadillas. Note: Filling can be substituted with chicken, pork or tuna.
1 C + 8 oz. water
Dash of salt
3 TBS butter
2-1/2 C + 9 oz. flour
3 TBS corn or sunflower oil
1 egg, slightly beaten
Dough: Heat water, butter, oil and salt in a saucepan until the butter is just melted. Remove from heat and add all the flour at once, stirring until blended. Beat in the egg. Turn the dough onto a lightly floured surface; knead until smooth and elastic (add more flour if necessary). Cover and let rise for about thirty minutes; then divide in half. Roll the dough thin and cut into 3" circles. Place 1 TBS of filling in the center of each circle. Fold pastry over filling and press edges with a fork to seal. Heat 1" oil in a skillet. Slowly fry Empanadillas, turning frequently, until a golden brown color. Drain on paper towels.
*Empanadillas image (C) Stu Spivack (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
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