Empanadas
Ingredients (40 pieces)
| Amount | Measure | Name |
|---|---|---|
| DOUGH: | ||
| 3.00 | cup | All-purpose flour |
| 1.50 | tsp | Salt |
| 6.00 | floz | Water |
| 2.00 | whole | Egg yolks |
| 8.00 | oz | Lard |
| 4.50 | tsp | Vinegar |
| FILLING: | ||
| 4.00 | tsp | Paprika, Spanish |
| 8.00 | tbsp | Olive oil |
| 1.00 | tbsp | Italian Parsley , chopped |
| 1.00 | tsp | Garlic(1) , minced |
| 12.00 | oz | Pork , chopped |
| 12.00 | oz | Onions , small dice |
| 1.00 | cup | Bell pepper, red , small dice |
| 1.00 | tsp | SEASONING SALT |
| 1.00 | oz | White wine, Fendant |
| 1.00 | pc | Eggs |
Preparation
Dough:
Mix flour and salt in a bowl, incorporte water, vinegar and egg yolks
until dough forms a smooth ball.
2. Let sit 30 minutes, roll out and spread 1/3 of the lard then fold over like an envelope, wrap and refrigerate. Repeat the process two more times.
3. Refrigerate at least 1 hour before using. Overnight is best.
Filling:
1. Marinate pork with garlic, paprika, parsley, and salt overnight or several hours.
2. Heat 2 tablespoons of the olive oil in a skillet, add peppers and cook until tender, about 10 minutes. Do not color, add a little water if needed. Remove and reserve.
3. Heat 2 tablespoons of the olive oil and saute onions over low heat until tender, do not brown. Remove onions, add remaining oil, turn heat high, add meat.
4. Deglaze with wine, add onions, and peppers. Season to taste.
Assembly:
Roll out dough, cut into three inch circles, place 2 teaspoons of filling in the center and fold over. Seal with fork and brush with egg wash. Bake at 350 degrees until golden brown.
