Kingsby's Empanadas
- 1 12 cups white flour
- 1 cup wheat flour (you can use all white if wanted though)
- 12 teaspoon salt
- 1 cup butter, chilled and diced
- 12 cup cold water
- 2 -3 tablespoons olive oil (although veggie oil works too)
- 14 cup black olives, pitted, sliced
- 1 lb ground lean meat (I used beef, but turkey will substitute just fine)
- 1 tomatoes, crushed
- 4 hard-boiled eggs, diced
- 2 garlic cloves, minced
- 2 green onions, chopped
- optional spices
- 1 teaspoon dried oregano
- 12 teaspoon coriander
- 1 teaspoon cumin
- 12 teaspoon black pepper
- 12 teaspoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon salt
- For the Dough; In a large bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in the water, and knead until mixture forms a ball.
- Wrap in plastic and refrigerate for 1-4 hours or overnight.
- Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be).
- Set aside.
- For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
- Heat the oil in a large skillet over medium-high heat.
- Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes).
- Remove from heat.
- Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches.
- Place 1/3 cup filling in center of each empanada.
- Moisten edges; fold empanada over filling, and tightly crimp with a fork.
- Repeat with remaining empanadas.
- Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).
white flour, flour, salt, butter, cold water, olive oil, black olives, ground lean meat, tomatoes, eggs, garlic, green onions, oregano, coriander, cumin, black pepper, cayenne, chili powder, salt
Taken from www.food.com/recipe/kingsbys-empanadas-458222 (may not work)