Turnovers vary from region to region and often from cook to cook with a host of delicious ingredients
This Beef empanada leans more toward a Chilean blend with its egg and raisin ingredients. You can experiment with the flavors to create your own perfect turnover that will suit your tastes.
You can also use store-bought pie dough. Just roll it out and trim to the desired size. These beef empanadas can be baked. We'll make the dough from scratch for this recipe.
Fold in butter and oil with flour and work with hands until crumbly. Add water and continue working the dough until stiff. Add more water if needed if it is too dry. Cover and set aside while mixing ingredients.
Saute onion in olive
oil until clear. Place beef in pot and add spices, broth, and onions.
Summer until liquid is gone. Remove from heat and let cool. Arrange
fillings in small bowls on counter: olives, chopped egg, and raisins.
Lay each round on a flat surface and begin spooning filling in just off center, but about a ½ inch border. Fold over to form a half-moon and press the edges closed with the tines of a fork. (May need to moisten slightly with water.)
Mix egg yolk and
water and brush the top of each turnover. Place on greased cookie sheet
and bake for about 20 minutes or until browned and steamy. Empanadas
can be reheated easily in the oven or microwave, but are best served
immediately out of the oven.
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
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