BBS:      TELESC.NET.BR
Assunto:  4/8 Empanada Day 5
De:       Ben Collver
Data:     Wed, 8 Apr 2026 12:14:47 -0400
-----------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Empanadas
 Categories: Latino, Beef, Fruits, Vegetables, Pastry
      Yield: 10 Servings

      2 lg Eggs; hard-boiled
    1/2 md Onion; fine chopped
      1 tb Olive oil
      1 cl Garlic; fine chopped
    1/2 ts Ground cumin
    1/2 ts Dried oregano
    3/4 lb Ground beef chuck
      2 tb Raisins
  1 1/2 tb Pimiento-stuffed olives;
           - chopped
     14 oz Can whole tomatoes in juice;
           - drained, chopped,
           - reserving 2 tb juice
      1 pk Frozen empanada pastry
           - disks; thawed
      4 c  Oil (approximate)

  Equipment: a deep-fat thermometer

  Cut each egg crosswise into 10 thin slices.

  Cook onion in olive oil in a heavy medium skillet over medium heat,
  stirring frequently, until softened. Add garlic, cumin, and oregano
  and cook, stirring, 1 minute. Stir in beef and cook, breaking up
  lumps with a fork, until no longer pink, about 4 minutes.

  Add raisins, olives, 1/2 ts salt, 1/4 ts pepper, and tomatoes with
  reserved juice, then cook, stirring occasionally, until liquid is
  reduced but mixture is still moist, about 5 minutes. Spread on a
  plate to cool.

  Preheat oven to 200?F/95?C with rack in middle.

  Lay a large sheet of plastic wrap on a dampened work surface (to
  help keep plastic in place), then roll out an empanada disk on
  plastic wrap to measure about 6". Place 3 tb meat mixture on disk
  and top with 2 slices of egg. Moisten edges of disk with water and
  fold over to form a semicircle, then crimp with a fork. Make more
  empanadas in same manner.

  Heat 3/4" vegetable oil in a deep 12" skillet over medium heat
  until it registers 360?F/180?C on thermometer. Fry empanadas, 2
  or 3 at a time, turning once, until crisp and golden, 4 to 6
  minutes per batch.

  Transfer to a shallow baking pan and keep warm in oven. Return oil
  to 360?F/180?C between batches.

  Note:

  Empanadas can be brushed with oil and baked on an oiled baking
  sheet in a 425?F/220?C oven until golden, about 10 minutes. They
  will not be as crisp as fried empanadas.

  Recipe by Melissa Roberts and Maggie Ruggiero

  Recipe FROM: Gourmet Magazine, Sep 2007

  Formatted by: Dave Drum, Oct 14, 2012

  Uncle Dirty Dave's Archives

MMMMM

    Greetings, Ben Collver

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

-----------------------------------------------------------
[Voltar]