Steak & Egg Breakfast Empanadas

  1. Empanada Dough: Mix flour and salt in large bowl.
  2. Add shortening; work into flour mixture by working with fingers until mixture resembles course crumbs.
  3. Gradually add water, mixing with hands 3 to 4 min.
  4. or until mixture forms smooth elastic ball; cover.
  5. Let stand 45 min.
  6. Roll out dough, in batches, on lightly floured surface to 1/8-inch-thickness.
  7. Cut into a total of 40-1 oz.
  8. (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.
  9. Filling: Combine remaining ingredients.
  10. Empanadas: Spoon 1 oz.
  11. Filling onto center of each Empanada Dough round; lightly moisten edge with water.
  12. Fold dough in half; crimp edge with fork.
  13. (Or, press together edges with your fingers.)
  14. Add, in batches, to 350 degrees F oil in deep fryer; cook 5 min.
  15. or until golden brown.
  16. Drain.

empanada dough, allpurpose flour, salt, shortening, cold water, filling, eggs, beef sirloin, frozen southernstyle hash browns, pepper, steak sauce

Taken from www.kraftrecipes.com/recipes/steak-egg-breakfast-empanadas-136849.aspx (may not work)

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