Sunday, March 29, 2009


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)
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.

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