Kingsby's Empanadas

Name: Kingsby's Empanadas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 empanada, 10 serving(s)
Ingredients: 1 1/2 cups white flour; 1 cup wheat flour (you can use all white if wanted though); 1/2 teaspoon salt; 1 cup butter, chilled and diced; 1/2 cup cold water; 2 -3 tablespoons olive oil (although veggie oil works too); 1/4 cup black olives, pitted, sliced; 1 lb ground lean meat (I used beef, but turkey will substitute just fine); 1 tomatoes, crushed; 4 hard-boiled eggs, diced; 2 garlic cloves, minced; 2 green onions, chopped; optional spices; 1 teaspoon dried oregano; 1/2 teaspoon coriander; 1 teaspoon cumin; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne; 1 teaspoon chili powder; 1 teaspoon salt

Submitted by BachFromTheDead

"This is an empanada recipe that i've adapted, it's easy, tasty, and not too steep in the pockets! NOTE: You can use any pie crust, empanada dough, or goya/wonton wrapper recipe for the dough of the empanada, however; I will provide a generic pie crust recipe (the one I used)for those of you who'd rather not have to search. Also, feel free to adjust the spices to your liking, they are a recomendation."

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Ready In:: 40mins
Ingredients:: 20
Yields:: 1 empanada
Serves:: 10

ingredients

FOR THE DOUGH
1 ¹⁄₂ cups white flour
1 cup wheat flour (you can use all white if wanted though)
¹⁄₂ teaspoon salt
1 cup butter, chilled and diced
¹⁄₂ cup cold water
FOR THE FILLING
2 -3 tablespoons olive oil (although veggie oil works too)
¹⁄₄ cup black olives, pitted, sliced
1 lb ground lean meat (I used beef, but turkey will substitute just fine)
1 tomatoes, crushed
4 hard-boiled eggs, diced
2 garlic cloves, minced
2 green onions, chopped
optional spices
1 teaspoon dried oregano
¹⁄₂ teaspoon coriander
1 teaspoon cumin
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon cayenne
1 teaspoon chili powder
1 teaspoon salt

directions

For the Dough; In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water, and knead until mixture forms a ball. Wrap in plastic and refrigerate for 1-4 hours or overnight. Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be). Set aside.
For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
Heat the oil in a large skillet over medium-high heat. Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Remove from heat.
Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).