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Try this Fried Empanadas with Beef or Chicken Filling recipe, or contribute your own.
Dough: Oil or a mixture of oil and solid vegetable shortening for deep frying. To make dough: Sift the flour, add the melted shortening and the egg. Add the salted water bit by bit and mix to a firm dough. Knead for 10 minutes if making by hand, 4-5 minutes if using an electric mixer with a dough hook, or 1-2 minutes if using a food processor with a dough hook. Leave it to rest for 15 to 30 minutes. To make the beef filling: Heat the oil and shortening in a frying pan and saute the green onions, finely chopped. Add the meat and stir until it is cooked. Stir in the tomato puree and remaining ingredients, cook for a few minutes more. Leave until completely cold before assem- bling empanadas. To make the chicken filling: Heat the oil and fry the onions, then add the capsicum and dry until soft. Add the minced chicken and stir until it has all changed colour. Season to taste, add the tomato puree, mix well and simmer for a further 3 minutes. Leave until completely cold before assembling empanadas. Assembly and cooking: Roll out the dough about 3 mm thick and, using a saucer or something similar as a guide, cut into 24-30 circles about 14 cms in diameter. Divide whichever filling mixture you are using between the circles, putting it on one side of the circle only. Moisten the outer rim of the dough with water and fold over into a semi-circle. Curve the ends of the folded side together a little to form a crescent, then secure the joined edges by fold- ing them over each other in small sections to form a "rope" effect (if this sounds too confusing, just press together and decorate with a fork in the usual way). Heat about 6-8 cm deep frying oil to very hot and deep fry the empanadas one or two at a time just until golden. Remove from the oil immediately and drain well on kitchen paper. Serve very hot Halve the filling ingredients or double the dough if making both beef and chicken empanadas. Empanadas often include raisins or sultanas which create an interesting flavour contrast with the meat. A handful can be added to either of these recipes if you like. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.
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