When I was growing up, there was a little restaurant in one of the malls my mom used to shop in that made the most amazing empanadas.  They were so delicious, I would get excited when my mom said we were going down to the Cumberland Mall because I knew that I’d be having an empanada or two!

In honor of Cinco de Mayo, I’ll be posting a few authentic Latin American treats.  Enjoy!

Authentic Beef Empanadas

For the dough

3 cups flour
pinch of salt
2 teaspoons sugar
3 teaspoons baking powder
1/2 cup shortening
3/4 cup chicken stock
1 whole egg
oil or shortening for frying

Beef Empanada Filling

2 pounds ground beef
2 small potatoes, diced into one inch cubes and boiled until soft
1 medium onion, peeled and coarsely chopped
5 cloves garlic, peeled and finely chopped
1/4 cup green olives, finely chopped
2 whole hard boiled eggs, coarsely chopped
1 cup beef broth
1/2 cup raisins, soaked in warm water for 1 hour (optional)
1 teaspoon oil

To make the dough: Mix the dry ingredients together.  Cut in the shortening with a pastry cutter or 2 knives until the mixture resembles coarse meal.  Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

To make the filling: Sauté the onions and garlic in the oil over medium heat for 1 minute.  Put the ground beef in and begin to brown.  When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer.  Let the liquid reduce until it’s almost gone.  Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly.

Kitchen Table Talk…

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