Empanadas

Make the dough, choose a filling and then fry, bake, or freeze this delicious dinner. Great when served with sour cream and avocados.


Empanada Dough

3 cups Flour

½ teaspoon Salt

2/3 cup Shortening

1 Egg

2/3 cup water
Mix flour and salt in a large bowl. Cut in shortening. Add 1 egg and mix well. Add 2/3 cup water stir until mixture forms a ball. Make filling 1 or 2 below.

Roll out dough into eight 4 inch circles. Place filling in circle, brush outer edge of circle with water, and fold in half. Press edges together to seal. Put a small cut in the top of each empanada.

Bake at 375° for 20 minutes (until golden brown)

OR

Fry in hot oil for 3 minutes on each side (until golden brown)
Filling 1

1 cup Onion

1 tablespoon Olive Oil

2 cups Spinach

1 cup Carrots

2 cups Cheese
Heat oil in a large skillet. Chop onions to desired size. Cook onions in oil till soft. Add spinach and carrots to onion and cook for 5 min. Remove skillet from heat and stir in cheese.

Filling 2

2 cups Black Beans

3 cups Cheese

2 Peppers

1 Onion

1 tablespoon Olive Oil
Heat oil in a large skillet. Cook onions and peppers in oil until soft. Remove from heat add black beans and cheese.


Note: Empanadas are wonderfully easy to freeze. Before cooking place empanadas in a single layer on a baking sheet and freeze. When frozen place empanadas in a container for freezer storage. When ready to eat place frozen empanadas on a baking sheet and Bake at 375 for 30-40 minutes or until golden brown.