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    You are in: Home / Recipes / Beef/Pork Empanadas (Adopted 2006) Recipe
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    Beef/Pork Empanadas (Adopted 2006)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    Nana Lee's Note:

    These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.

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    Ingredients:

    Servings:

    Units: US | Metric

    EMPANADA DOUGH

    EMPANADA FILLING

    Directions:

    1. 1
      FOR DOUGH:.
    2. 2
      Put flour and salt in Cuisinart, pulse to combine.
    3. 3
      Add cold lard and butter, pulse to form crumbs.
    4. 4
      Add water and pulse until it just comes together.
    5. 5
      Chill at least 30 minutes.
    6. 6
      Roll out and cut out circles.
    7. 7
      FILLING:.
    8. 8
      Saute meat, drain fat.
    9. 9
      Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
    10. 10
      Place tomato, chiles, lime juice, salt and pepper in blender.
    11. 11
      Puree until smooth.
    12. 12
      Add puree, cumin, cloves, cinnamon meat and onion to skillet.
    13. 13
      Cook 5 minutes or until excess liquid evaporates.
    14. 14
      Cool. Fill pastry circles, fold and crimp with fork.
    15. 15
      Refrigerate or freeze.
    16. 16
      Bake frozen for 20 minutes at 400ºF.

    Ratings & Reviews:

    • on November 11, 2002

      55

      These Empanadas are a winner! I served the with Robin"s Kakadu Plum & Chili Sauce, perfect combination. I admit that I am not good at rolling pastry and took a shortcut I used round egg roll wrappers and they are wonderful, came out crisp on the outside and a nice bite to the filling.I would love to try them with the Empanada dough but it's hard to imagine that they could be any better than these. Serrano peppers were not available so I used Jalapeno, they are not quite as hot but much larger so I used 9, left the seeds in- just the right kick. I found that I had to simmer the filling (after adding the tomatoe) for apprx. 15 minutes to get it to the right consistency . Perhaps my Romas were extra juicy. My freezer smiled when I slipped these in. This recipe is 5 star all the way. Thanks Mean Chef for a "Mean" recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2003

      55

      My sister, BIL, and husband made these exactly according to the directions. THe dough was VERY easy (we used the kitchen aid mixer rather than the food processor) and it was easy to work with. THe filling was VERY hot but delicious. 24 serrano peppers does seem a bit excessive but we wanted to do it as directed. If you didn't want it to be REALLY hot you could use fewer. All in all, we loved it! Our mouth were watering as we waited for the second batch to come out of the oven! Thanks for delicious recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2003

      55

      Great balance of spiciness and sweetness -- I couldn't stop eating the filling! I had good results pre-making these, freezing them, and baking them at 400 for about 20 minutes. I didn't taste any difference between fresh and frozen. I did end up simmering the filling for longer than expected, but it was worth it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Beef/Pork Empanadas (Adopted 2006)

    Serving Size: 1 (54 g)

    Servings Per Recipe: 35

    Amount Per Serving
    % Daily Value
    Calories 105.9
     
    Calories from Fat 58
    55%
    Total Fat 6.5 g
    10%
    Saturated Fat 2.5 g
    12%
    Cholesterol 13.7 mg
    4%
    Sodium 147.8 mg
    6%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 3.7 g
    7%

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