posted by Meshell 11-02-98 2:46 PM
From Lone Star Legacy II Cookbook (Austin, TX Junior Forum) Mrs. Thomas Schwartz
Beef Empanadas
Filling:
1 lb. lean ground beef
4 Tbl. chopped onion
4 Tbl. chopped green bell pepper
5 Tbl. crushed Roma tomatoes
1/2 tsp. salt
1/4 tsp. pepper
2 Tbl. corn starch
1 Cup beef bouillon
1 tsp. cumin
5 Tbl. raisins
5 Tbl. pecans
Brown beef in skillet with onion. Drain and add bell pepper, tomatoes, salt, pepper and cornstarch. Add bouillon, cumin, raisins
and pecans. Simmer until thickened 3-5 minutes.
Dough:
1 1/2 Cups
1 Cup butter
5 Cups flour
2 tsp. baking powder
1/2 tsp. salt
1 egg, separated
1 tsp. water
Preheat oven to 400 degrees F.
Scald milk and add butter. After butter is melted, let cool.
Combine flour, baking powder and salt. Mix well and add to cooled milk mixture. Add egg yolk.
Knead, then let rest for 20 minutes. Divide dough into quarters and roll each piece into a 10x15 inch rectangle. Cut out squares or circles and spoon filling mixture evenly on 1 side of each pastry.
Moisten edges of pastry with water, fold over and seal. Brush with egg white mixed with 1 tsp water. Bake at 400 degrees for 15-20 minutes. Yields: 7 dozen.