EMPANADA

1 small onion

2 cloves garlic choped

1 tbsp oil

1/4 cup diced small carrots

1 lb ground beef

1/2 cup diced small potato

1/4 cup raisins

1/3 cup frozen peas

3 tbsp sugar

salt and pepper

1 tsp paprika

oil for frying

1 eggwhite

PIE PASTRY

1 1/2 cups all purpose flour

1 tsp salt

6 tbs chilled unsalted buttercut into small pieces

1 egg ,beaten

Sift the flour and salt into a large bowl. Cut the butter into the flour using your fingertips or a pastry blender

until the texture resembles coarse meal with visible bits of butter. Stir the egg into the flour mixture and stir or pulse until incorporated. Pinch off a small handfull of dough; if it doesnt hold togetheradd ice water 1/2 tbsp at a timestirring or pulsing after each addition.

Turn the dough out into a lightly floured work surface and pat into a disk about 1/2 inch thick. Wrap the disk in plastic wrap and refrigerate until firm at least 1 hour or up to 2 days.

saute beef until starts to brown..add onion,garlic,carrots.potatoesalt,pepper,paprika and sugar

saute until the potatoes have softened about 10-15 minutes..add raisins and peas ubtil liquid evaporated.

spoon 1 tbsp of the filling into the center of each dough.lighly brush the edges of the dough with eggwhite

fold the dough in half and crimp theĀ  folded edges with the tines of a fork.

Deep fry until golden brown

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