Try this Empanadas recipe for a delicious and satisfying meal.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup white sugar
- 1/2 teaspoon ground nutmeg
- 6 tablespoons water
- 1/2 cup water
- 2/3 cup shortening
- 2 1/2 cups peeled cored and sliced apples
- 1 yellow onion
- 1 green bell pepper
- 1 tablespoon olive oil
- 8 ounces tomato paste
- 1 tablespoon distilled white vinegar
- 1 pound lean steak cut into 1 inch cubes
- Carbohydrate 38.125072108372 g
- Cholesterol 33.2249746798346 mg
- Fat 15.477122076347 g
- Fiber 2.15512792033447 g
- Protein 11.5941047649869 g
- Saturated Fat 5.79168628005151 g
- Serving Size 1 1 Serving (161g)
- Sodium 369.102887037545 mg
- Sugar 35.9699441880375 g
- Trans Fat 1.08764149791536 g
- Calories 337 calories
Step-by-step
- To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
- To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
- To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
- Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
Standard pastries like turnovers often rely on laminated butter layers, but these hand pies utilize a shortening-cut dough that behaves quite differently under a rolling pin. Working with shortening means keeping the mixing bowl cool so the fat does not smear into a paste before the liquid is added. Because this recipe groups distinct filling pathways together, executing them requires strict attention to sequential timing.
- Cut the shortening into the two cups of all-purpose flour until the pieces match the size of small peas, ensuring a flaky crust rather than a tough barrier.
- Roll the dough out to precisely one-eighth of an inch thick on a lightly floured surface so it supports the filling without tearing during the fork-crimping stage.
- Simmer the savory tomato paste, water, and vinegar base for the full 20 minutes before introducing the cubed steak to properly reduce the acidity and thicken the sauce.
- Bake the assembled circles in an oven preheated to 350 degrees Fahrenheit until the pastry turns an even golden brown.
Swapping fresh apples for canned pie filling alters the moisture balance significantly, requiring a longer reduction on the stovetop to prevent soggy dough. Paying close attention to the twenty-minute simmer time for the meat sauce prevents the filling from leaking out through the crimped seams.
