Monday, January 15, 2007

Empanada (Spanish Style)



2 c flour
2 tbs lard
1 egg
1/2 c milk
2 tsp baking powder
1/2 tsp salt

Sift all dry ingredients, add the cold lard. In a separate bowl, combine egg and milk and blend well. Add the flour mixture. Take about a tbs of the mixture and roll out. Set aside.


2 large onions (cubed)
1 lb beef (cubed)
2 eggs (hard-boiled and cut in wedges)
pepper, cumin, salt and red pepper to taste
1 tbs papika
3 tbs lard (crisco)

In a skillet, heat 3 tbs of lard and add 1 tbsp paprika. Let stand for about a minute. Pour colored lard over the onion and meat. Add salt, pepper and cumin. Let cool. Take pastry pieces and fill with meat mixture. Add 1-2 piece of hard-boiled egg wedges, raisins and olives. Seal by pinching ends and bake for 20 min at 400 degrees F.

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