"CHRISTMAS EMPANADAS"

From the kitchen of Josie Sandoval Silva
20 servings (?)

These savory and sweet empanadas are stuffed with a yummy combination of ground beef, Mince meat, cinnamon and nuts. 1 1/3 cup=(1/2 of a jar of Mince Meat)

INGREDIENTS  
(PASTRY) (MEAT FILLING)
12 cups of flour 3 lbs lean Hamburger
2 tbs Sugar 1 jar Mince Meat
2 cups sugar (according to taste) 2 tsp salt
1 1/2 cups Shorting 1 tsp Nutmeg & 1 tsp Cloves
1 stick Butter (optional) 1 tsp Cinnamon
3 cups water 2 cups Pinon/Walnuts (othernuts ok)
INSTRUCTIONS

Make meat filling first---In a large deep pan, cook meat and drain fat, add Mince meat, spices and nuts--then add sugar and add more if desired according to your taste. You may also add a little Brandy if you choose (this gives a great taste). Set meat filling aside to cool while you make the dough.

PASTRY---Use large fork or pastry blender, mix flour, salt and sugar and mix well. Cut the shortening into flour until crumbly. Drizzle water slowly over the flour mixture, adding just enough to make a soft pliable dough. Knead gently on a floured board for 1-2 minutes. The dough should be smooth but not sticky or overworked.

Make small balls of dough. Roll out to approx. 5 inches diameter and about 1/8 " thick. Place a heaping tsp of meat filling on half of rolled out dough, turning other half of dough over and pinching the edges together between thumb and forefinger giving the dough a half turn. Pinch well so that the filling does not leak out during deep frying. Fry in deep fat until golden brown--Drain and cool.

Double or triple for more servings--

You may also use Bisquick for the dough mixture using your own measurements.

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