Directions: |
Directions:Dough:
1. Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Gradually add water, stirring until mixture forms ball.
Filling:
3. Heat oil , cook 2 lb. ground beef, breaking up with a spoon, until browned but not completely cooked, add garlic for last 2 min of cooking. throughout beef aside, leaving as much fat in pan as possible.
4. Reduce heat to medium and cook onions, red peppers, stirring, until tender but not browned.
5. Season with salt and pepper and other spices. Cook, stirring, until fragrant, about 1 minute.
6. Add chicken stock, reserved beef along with any accumulated juices to pot. cook until most of the liquid is evaporated, 15–20 minutes; adjust seasoning
7. Stir in raisins and chill at least 3 hours.
Assemble:
8. Roll our dough to ¼ inch, and cut to round 6 inches wide. Fill centre with 3 tbsp of filling, slice of egg and few olives. Wet edge of dough with water and pinch close into half moons. Brush each with egg wash.
9. Bake at 350º on lined tray for 25- 35 min. |
Personal
Notes: |
Personal
Notes: This dish was a Juorio favourite with everyone having their own slightly different version. Dad once challenged the whole Juorio clan to an empanada showdown! Knowing with his boasting of outdoing their recipe, they would show up with their best!! They did not disappoint, and Dad brougth his too, bbq octopus! It was a good laugh and an amazing dinner!
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This recipe for Empinadas is from