Empanadas de Honoro (Beef Turnovers)
photo by ThatSouthernBelle
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 lb lean beef
- 1 lemon
- 1 lime
- to taste fresh oregano
- to taste chili powder
- 4 cups flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1 egg
- 1 egg yolk
- 1 1⁄2 cups milk
- 1 cup shortening
- 4 onions
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 3 hard-boiled eggs, boiled, sliced
- 20 black olives
- 40 large raisins
directions
- Marinate beef in a glass bowl with the juice of lemon and lime, 2-3 sprigs of oregano and chili to taste for at least 4 hours, or overnight. Sift flour with baking powder and salt; beat eggs, warm the milk, melt the shortening and add.
- Mix to make a stiff dough, cut into 20 pieces and roll each into a small circle. (Alternately, use frozen pastry.) Chop (not grind) the meat. Chop the onions and fry in the oil; mix in spices, salt to taste, and beef.
- Saute until meat turns grey.
- Place a spoonful of mixture on each dough circle; add slices of egg, olive and raisins.
- Fold in two, brush edges with milk and seal.
- Bake in a 400 degree F oven until lightly browned.
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Reviews
-
These were pretty good. I'd never had them before, much less made them and they were pretty easy and very tasty. The lemon/lime marinade is great. -
Very good! I couldn't resist adding some cooked diced potatoes to the meet mixture because every empanada that I've had also had potatoes. The raisins add a unique flavor. These freeze and reheat well too. -
Pretty good! I skipped the extra egg yolk in the batter because it was already really wet. These went well with my "tapas for dinner" meal.
