An empnada can have many different fillings, however, this is one of the originals.
2 1⁄5 lb flour
1 c butter
1 t salt
2 T olive oil
3 T corn starch
2 1⁄5 lb beef (ground or minced)
1 onion (diced)
2 T cooking oil
2 T sugar
1 1⁄2 t pepper
1 1⁄2 t paprika
1 t salt
1⁄2 t cumin
1⁄4 t nutmeg
1⁄4 t clove
1⁄2 c raisin
1⁄2 c olives (diced)
1 egg (hardboiled and diced)
2 potato (boiled and diced)
- To make the dough we dissolve the salt in a cup of water and mix it with the eggs, flour and butter.
- Knead the dough until it is soft and stretchy, rest for a couple of minutes then roll out flat to about an inch of thickness.
- Brush with oil and cornstarch then fold and knead the dough once again, eventually rolling it out to the same dimensions as before.
- We then prepare the filling by frying the onion in the vegetable oil, adding the beef.
- While the beef is browning, add the raisns, salt sugar and spices into the pan.
- Just before it's finished cooking, add the olives, egg and potatoes.
- At this point we cut the pastry into circles around 5 inches in diameter.
- Place 1-2 tablespoons of filling into the middle of each circle and enclose the parcels making sure no air bubbles are left inside.
- Where the two sides meet, pinch and slightly twist, with wet fingers, to ensure the parcels are sealed.
- To cook, deep fry in vegetable oil or glaze with butter and cook in the oven at 400 degrees Fahrenheit for 8 minutes.