by Jill Sandique
total time 45 mins prep 30 mins cook 10-15 mins yield24-30 pieces
ingredients for the crust:
3 cups sifted all-purpose fl our
1¼ tsp salt
1 Tbsp sugar
½ cup chilled butter
¼ cup lard or shortening
2 large eggs beaten
3 Tbsps white wine
3-4 Tbsps cold water
ingredients for the filling:
2 Tbsps vegetable or corn oil
1 small onion chopped
1 small green bell pepper chopped
3 cloves garlic minced
1½ cup ground beef
1 tsp Lea & Perrins Worcestershire Sauce
¼ cup Heinz Tomato Ketchup
2 tsps Heinz Distilled White Vinegar or Apple Cider Vinegar
6 pcs pitted green olives , chopped
¼ cup raisins , coarsely chopped
2 Tbsps capers , chopped
¼ tsp ground cumin
½ tsp sugar
Salt and pepper to taste
Oil for deep-frying
For crust, sift flour, salt and sugar. Cut in butter, and lard/ shortening. Toss eggs, white wine and water. Knead lightly to form a cylinder. Cover dough with plastic wrap. Refrigerate for 30 minutes.
For filling, heat oil in pan. Sauté onion, bell pepper, garlic, and ground beef. Add Worcestershire Sauce with other ingredients. Cook for 10-15 minutes. Add salt and pepper. Set aside to cool.
To assemble, divide dough to 24-30 pieces. Form small balls then roll out each to 3-inch disk, 1/2-inch thick and fill each with 1 tsp filling in the center. Brush edge with water. Fold dough over and secure edge with a fork. Repeat procedure until all dough and filling are used. Chill for 1 hour or overnight.
Deep fry empanaditas in moderately hot oil. Drain on wire rack/strainer. Cool slightly.