Teresa Mosquera's empanada's reciepe

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Name: Teresa's Empanadas
Prep time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Mexican
Ingredients: 1/2 cup raisins; 5 ounces olive oil; 1 red bell pepper chopped; 1 green bell pepper chopped; 3/4 ounce green olives chopped; 1 white onion chopped; 1 garlic clove cluster peeled and chopped; 1/2 stalk celery chopped hearts; 1 3/4 cup carrots cooked and chopped; 1 teaspoon salt add to cooked carrots; 15 ounce Tomato puree; 3 pounds Ground beef; 15 ounce Peas; 2 tablespoons salt; 1/2 teaspoon Ground black pepper; 3/4 teaspoon Oregano; 3.5 ounce capers; 12 cups flour dough mix; 3 1/2 cups water dough mix; 2 1/2 tablespoons Baking powder dough mix; 1 tablespoon Salt dough mix

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INGREDIENTS

1/2 cup raisins
5 ounces olive oil
1 red bell pepper ; chopped
1 green bell pepper ; chopped
3/4 ounce green olives ; chopped
1 white onion ; chopped
1 garlic clove cluster ; peeled and chopped
1/2 stalk celery ; chopped hearts
1 3/4 cup carrots ; cooked and chopped
1 teaspoon salt ; add to cooked carrots
15 ounce Tomato puree
3 pounds Ground beef
15 ounce Peas
2 tablespoons salt
1/2 teaspoon Ground black pepper
3/4 teaspoon Oregano
3.5 ounce capers
12 cups flour ; dough mix
3 1/2 cups water ; dough mix
2 1/2 tablespoons Baking powder ; dough mix
1 tablespoon Salt ; dough mix

Servings

INSTRUCTIONS

Once stove heat is ready, in large pot, put in the onions. Once the onions are cooked clear, throw in the garlic. Cook the onion and garlic together then mix raisins, bell peppers, olives, celery, and salted carrots.

Add a 15 ounce can of tomato puree and bring to a boil. Add raw ground beef to the mix and stir thoroughly.

Add a 15 ounce can of peas, salt and ground black pepper. Add oregano and capers. Stir until meat is cooked and turn off heat. Strain and set aside to cool.

Mix dough ingredients. Roll dough into 6 inch circles and scoop approximately two tablespoons of meat mix onto dough. Fold dough in half (like a quesadilla) and roll edges to close.

Heat oven to 400 degrees F and bake empanadas for 30 minutes. Makes approximately 20.

NOTES

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Teresa's Empanadas

1/2 cup raisins 
5 ounces olive oil 
1  red bell pepper chopped
1   green bell pepper chopped
3/4 ounce green olives chopped
1  white onion chopped
1  garlic clove cluster peeled and chopped
1/2 stalk celery chopped hearts
1 3/4 cup carrots cooked and chopped
1 teaspoon salt add to cooked carrots
15 ounce Tomato puree 
3 pounds Ground beef 
15 ounce Peas 
2 tablespoons salt 
1/2 teaspoon Ground black pepper 
3/4 teaspoon Oregano 
3.5 ounce capers 
12 cups flour dough mix
3 1/2  cups water dough mix
2 1/2 tablespoons Baking powder dough mix
1 tablespoon Salt dough mix

Once stove heat is ready, in large pot, put in the onions.  Once the onions are cooked clear, throw in the garlic.  Cook the onion and garlic together then mix raisins, bell peppers, olives, celery, and salted carrots.

Add a 15 ounce can of tomato puree and bring to a boil.  Add raw ground beef to the mix and stir thoroughly.

Add a 15 ounce can of peas, salt and ground black pepper.  Add oregano and capers.  Stir until meat is cooked and turn off heat.  Strain and set aside to cool.

Mix dough ingredients.  Roll dough into 6 inch circles and scoop approximately two tablespoons of meat mix onto dough.  Fold dough in half (like a quesadilla) and roll edges to close.

Heat oven to 400 degrees F and bake empanadas for 30 minutes.  Makes approximately 20.

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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 20 Servings

Calories: 620
Calories from Fat: 161 (26%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 1.2g
Cholesterol 47.5mg		15 %
Sodium 251.6mg		9 %
Potassium 496.5mg		13 %
Total Carbohydrate 102.3g		30 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 99.8g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 620

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