Spicy Meat Empanadas

Yield: 24 pieces

U.S.

Metric

Ingredients

S oz

240 g

Bread flour

4 oz

120 g

Cake flour

112 oz

45 g

Lard or vegetable

shortening

3/4 tsp

3 mL

Salt

6 fl oz

180 mL

Warm water

18 oz

4S0 g

Picadillo (p. 328)

Procedure

1. Sift the two flours together into a mixing bowl.

2. Add the lard or shortening and blend it thoroughly with the flour.

3. Dissolve the salt in the water and add it to the flour mixture. Mix to make a moderately stiff dough. Knead the dough for a few minutes, until smooth.

4. Let the dough rest 30 minutes.

5. Divide the dough into 24 equal parts by rolling it into a long cylinder and cutting it into equal segments.

6. Roll each piece into a ball. Cover and let rest 15-30 minutes.

Per 1 piece:

Calories, 130; Protein, 6 g; Fat, 6 g (43% cal.); Cholesterol, 15 mg; Carbohydrates, 12 g; Fiber, 1 g; Sodium, 140 mg.

7. For each empanada, flatten a ball of dough and roll out into a circle 4 in. (10 cm) in diameter.

8. Brush the rim of the circle lightly with water.

9. Place about 3/4 oz. (20 g) picadillo on one side of the circle. Fold the other side over it to make a turnover. Press the dough around the filling to force out air. Seal the edge well by crimping with the tines of a fork.

10. Deep-fry at 375°F (190°C) until golden brown.

11. Serve immediately. If desired, accompany with Guacamole (p. 763) or Salsa Cruda (p. 191).

Variation

Empanadas with Roasted Poblanos and Cheese

Roast and peel poblano peppers as shown on page 529. Dice the poblanos. In place of the picadillo, fill the empanadas with poblanos and grated Monterey jack or mild cheddar cheese.

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