Argentinian Empanadas |
Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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Directions (Empanada)In a large skillet heat 1 tbsp olive oil. Add ground meat and onion, sauté until slightly browned (5-7 minutes). Add raisins and spices to ground beef mixture. Continue to cook until meat is cooked through. Stir in roasted peppers. Let mixture cool. Roll out prepared Kinnikinnick Flakey Pie Dough and cut into 5” circles. Lightly brush pie dough circle with water. Place filling on ½ of circle leaving an outer edge. Place chopped olives and a slice of boiled egg on top of meat mixture. Fold over and seal edges with a fork. Place on baking sheet and brush with olive oil or melted butter. Bake at 400°F (204°C) for 25 minutes. Yields: 30 Empanadas. Directions (Flakey Pie Dough)In a medium bowl mix Kinnikinnick All Purpose Flour Blend with salt. Cut shortening into mixture with a pastry knife until shortening is completely coated with flour and blend appears stringy. In a small bowl whisk together the water, lemon juice and the egg. Create a well in the middle of flour mixture and pour liquid in. Fold flour mixture in with hands, continue to work until all the flour is worked in and pie dough is able to be formed into a smooth log. Divide dough into 5 portions and roll out into desired product. Follow baking directions of your favorite filling recipe. Yields 5 (8’’) pie shells *Use parchment paper and a small amount of Kinnikinnick All Purpose Flour Blend or sweet rice flour to aid in rolling out pie dough. ** If using lard instead of shortening add an additional 2-3 tbsp of Kinnikinnick All Purpose Flour Blend.
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