Meat Filled Empanadas

On Saturday Mike saw on facebook that his friends The Chaparro's from Argentina were making and selling Empanadas so he called them right up and ordered some.  The following are pictures I took while we were there waiting for our order.

So, I have to tell you right off the bat that the recipe that I am posting is not the actual recipe that was used in the following pictures.  However, it is probably very close minus the fact that Estella bakes them in the oven versus cooking them on the stove.  We have yet to try this recipe but plan to soon. 

So, first she makes the bread dough and rolls them out like this.

Then she takes the meat mixture that is seasoned and starts to fill each one like this.

Then she tops it with an egg mixtures or cheese or whatever is tasty.

Then she closes it up by putting a little water around the edges to close it up

and then she begins to twist them together ...

Like this.  Pretty nifty huh?

Then she lines them all in a large pan like this and spreads

an egg batter over the top of them before she puts them in the oven.

Here they are about to come out of the oven.

They were delicioso!

Sorry I dont have her actual recipe but it is her specialty and

 I didnt want to steal it from her. 

 Maricio and Estella made over 300 Empanadas that day!

Ingredients

Filling:

• 2 tablespoons olive oil
• 2 large Spanish onions, minced
• 2 pounds ground beef
• 4 cloves garlic, crushed
• Salt and freshly ground black pepper
• 2 red bell peppers, roasted, peeled, seeded and chopped
• 1 cup canned, peeled tomatoes
• 1/2 cup green cocktail olives (pimento filled), whole
• 1/4 cup black currants

Empanada Dough:

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 5 tablespoons vegetable shortening
• 1 egg, beaten
• 1/3 cup dry white wine

Directions

Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.