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Add a photoRaciónes: 12
Ingredientes
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Grnd paprika
- 4 x Onions, finely sliced
- 1/2 tsp Grnd cumin
- 1/2 tsp Dry oregano
- 1/2 tsp Grnd red New Mexican chile
- 1 tsp Salt
- 1 lb Grnd beef
- 3 x Hard-cooked Large eggs, sliced
- 20 x Black olives, pitted
- 40 lrg Raisins
- 4 c. Flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 x Egg yolk
- 1 x Egg, beaten well
- 1/2 c. Hot lowfat milk
- 1 c. Shortening, melted
- 1 x Egg, beaten with
- 2 Tbsp. Lowfat milk
Direcciones
- Ron Kroll. I cannot say which I've tried any of them. Hope they help.
- Heat the oil with the paprika, add in the onions and saute/fry till soft. Add in the cumin, oregano, chile pwdr, salt, and grnd beef. Cook till the meat is no longer pink, but do not let it get too brown. Chill till the next day so which the juice sets.
- Preheat an oven to 400 degrees.
- To make the crust: Sift the dry ingredients together. Add in the liquid ingredients and beat to create a stiff dough. Divide the dough into 20 pcs and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 empanadas. Fold over the dough, wet the edge with lowfat milk, fold over again to make a border.
- If desired them shiny, paint with glaze before putting them in the oven.
- Place on a sheet pan and bake till brown. Serve with pebre sauce. Heat
- Scale: Mild
- Note:This recipe requires advance preparation.
- NOTES : In Chile, empanadas are baked rather than fried, as they are in other Latin countries. To increase the heat add in pebre sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 644 | |
| Calories from Fat 444 | 69% |
| Total Fat 49.7g | 62% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 5.77g | |
| Cholesterol 58mg | 19% |
| Sodium 646mg | 27% |
| Potassium 243mg | 7% |
| Total Carbs 37.21g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.22g | 2% |
| Protein 12.74g | 20% |
