Ingredients:
FOR THE MEAT FILLING
1 lb 1¾ oz chopped small onions
10½ oz very small cubes of lean
meat or ground beef
2 tsp olive oil
2 tsp salt
2 tsp oregano
1 tsp powdered cumin
1 tbsp chili powd
2 boiled eggs
3¼ fl oz water
1 tbsp flour
8 black olives
FOR THE DOUGH
(7 big empanadas)
1 lb 1¾ oz traditional flour
6½ fl oz boiling water
1¾ fl oz white vine
1 egg
1 tsp salt
2 oz melted shortening or butter
FOR THE MERINGUE (optional)
2 egg whites
3 1/2 oz sugar
BRUSH FOR EMPANADAS
3 1/2 oz milk
1 egg yolk
Instructions:
PREPARE MEAT FILLING: Heat oil on high heat in non-stick pot. Add chopped onions. Stir well.
Add salt, cumin, chili powder, and oregano. Stir well.
Reduce heat to medium and cook mixture for 10 minutes. If it starts sticking to the pot, add a little water.
After 10 minutes, add the meat, stirring and smashing the into small pieces.
Cook for about 40 more minutes, always checking to see if water is needed to keep the preparation hydrated.
Add the water and the flour, stirring for about 3 minutes. This will make the preparation juice and thick.
Remove the mixture from the pan and place in a bowl. Let it cool.
PREPARE DOUGH: While meat mixture is cooling, prepare dough.
Place flour in metal bowl.
Add melted shortening, egg, and water. Stir with wooden spoon as it will be hot.
Once thoroughly mixed, add white wine and salt.
Begin mixing with your hands. It should be warm then cold.
After mixing for about 2 minutes, remove dough from bowl to knead on the counter or a clean, flat surface.
Knead for about 6 minutes or until the dough feels very soft. If it is too sticky, add more flour. If it is too dry, add more water.
Split dough evenly into 8 small balls. You can weigh them if you would like to be exact.
Use a rolling pin to stretch dough into circles. Ideally, each circle should be about 5 mm thick.
PREPARE MERINQUE (optional): In a bowl, mix egg whites with a pinch of salt. Beat until firm.
Add sugar and continue beating until fully incorporated.
Set meringue aside.
ASSEMBLE EMPANADAS: Preheat oven to 485° F (250° C)
Place non-stick oven paper on 1-2 oven trays.
Place 1 ½ tablespoon of the meat filling in the center of each circle of dough.
Place ¼ of a boiled egg on top of the meat filling with 1 olive.
HOW TO FOLD EMPANADA: Moisten edges of empanadas with water. Close edges and flatten slightly.
Empanadas should look like a crescent. Fold sides and the top edge in.
BRUSH EMPANADAS: Brush the top of empanadas with mixture of milk and egg yolk.
Now your empanadas are ready!
Place empanadas on the oven trays. Prick each with toothpick one time.
Bake in oven for 15-20 minutes or until slightly golden.
OPTIONAL MERINQUE: After 15 minutes of baking, place 1 tablespoon of meringue on top of empanada. Let cook for another 5 minutes.
Feel the delicious and cozy smell of the empanadas and enjoy its delicious flavor
