Meat Empanadas
Whether you call them "empanadas" or "empanaditas," you'll love this recipe. The filling is made with beef or pork, pine nuts and sweet & savory spices. The dough uses a bit of yeast to ensure a pillowy fried bread exterior. They're delicious all by themselves, but you can serve them with guacamole, salsa, sour cream, or queso.
Ingredients for the meat filling
For empanada dough
Instructions
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To make meat empanadas
Cut meat in small pieces and cook by boiling it in water until tender. Remove and let meat cool, but save broth for later. Once meat is cooled, place it in food processor along with pine nuts, allspice, nutmeg, sugar, and salt. Grind until you have a moist thick filling. Add a little of the broth, if necessary, so that it's not too dry. I used about half a cup. Place minced meat in the refrigerator while making the masa.
Place yeast, sugar, and salt in large mixing bowl. Add water and mix until dissolved. Add in lightly beaten egg and melted shortening, and mix to combine. Begin adding in flour. Start mixing with rubber spatula but switch to using clean hands when necessary. Knead until you have dry dough. Break off pieces of dough and roll out using rolling pin to form discs that are anywhere from 4" to 7" in diameter. Fill center of pattie with minced meat. Fold over and pinch edges together to form a seal. (It's helpful if you chill the empanadas in the refrigerator for about 10 minutes before frying them.) Deep fry until golden brown on both sides.
Depending on the size, this recipe will make between 3 and 6 dozen.
