EMPANADA (BEEF)

EMPANADA (BEEF)

~INGREDIENTS


EMPANADA FILLING:

1 tbsp. vegetable or canola oil
2 cloves garlic, chopped
1 med. onions, chopped
1/4 kg thin ground beef
2 cups water
1 chicken, bouillon cube
3 med. potato, cut into little cubes
1 big carrot, clip into little cubes
1/3 cup green peas or frozen peas, thawed
1/3 cup raisin
2-4 tbsp. all-purpose flour
salt to taste


EMPANADA DOUGH:

3 cups all-purpose flour
1 tsp baking powder
1 tsp. salt
4 tbsp. sugar
 mug butter or margarine, chilled & cubes
 mug vegetable shortening or lard
6-7 tbsp. cold cool water,
1 egg, beaten for egg wash

~METHODS
  
1.In a large saucepan, heat the oil, sautee onions and garlic until translucent.

2.Add in the lean ground beef and sautee until light brown.

3.Add in potatoes and carrots and sautee for a couple minutes.

4.Pour in a couple cups of water, bring to boil then add the bouillon cube and stir to dissolve the seasoning.

5.Cover the saucepan with a lid and let it simmer until potatoes and carrots are cooked and the stock almost evaporates.

6. Add in the green peas and raisins, and  stir to mix all ingredients.

7. Add in the flour 1 tablespoon at a time until the mixture becomes sticky and soppy but not moist.

8. Taste the filling if it calls for more salt or seasoning, then just add according to your taste.

9. Fire off, transfer in a bowl to let it cold completely and set aside.

~FOR YOUR INFORMATION 

You can use chicken or pork or tuna as fillings.