1 small russet potato, unpeeled
2 tablespoons olive oil
1 pound lean ground beef
2 medium onions, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
4 1/2 cups all-purpose flour
1 tablespoon baking powder
3 teaspoon salt
2 tspn honey
1 cup vegetable shortening, melted
1 cup warm milk
1 large egg, beaten
1 large egg yolk, beaten
Vegetable oil for deep frying
Spicy Cilantro Dipping Sauce (recipe follows
Dice potato in small cubes and cook in a large skillet w/ oil over medium-high heat. Cook until potatoes are tender. Remove potatoes.
Add to pan w/ oil beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, bouillon, chili powder and cumin; cook for 3 minutes. Let cool.
COMBINE flour, baking powder and salt in large bowl. Add shortening, milk, egg, honey and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work. Place balls between a plastic bag to roll out and flatten.
EGG WASH- optional step if your baking- for a shiny brown empanada you brush egg wash over the top of each empanada.
HEAT oil in large saucepan for frying or you can bake it. I baked mine for a faster and healthier meal.
PLACE 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or until golden brown. Serve warm with cilantro sauce.
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
This recipe was adapted from an unknown source.