Ingredients
- 2 lbs. ground sirloin or round
- 1/2 C. diced onion
- 1 T. paprika
- 1 T. ground black pepper
- 1 T. ground cumin
- 1 T. garlic powder
- 4 t. salt, divided
- 1/2 C. plus 4 t. granulated sugar, divided
- 1/2 lb. peeled, cubed and cooked potatoes
- 1/2 C. cooked peas (or frozen peas, thawed)
- 1/2 C. raisins
- 1/2 C. black olives, chopped
- 4 C. self-rising flour
- 1 t. baking powder
- 1/2 C. shortening
- 1 1/4 C. lukewarm water
Preparation
Step 1
Preheat oven to 375F. Spray a baking sheet with cooking spray.
In a large skillet, brown beef and onion, stirring constantly. Add paprika, black pepper, cumin, garlic, 3 teaspoons salt and sugar. Mix in potatoes, peas, raisins and olives.
In a medium bowl, lightly stir together flour, baking powder, remaining 4 teaspoons sugar and remaining 1 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, mixing. Shape dough into large ball. Divide into equal pieces, carefully shaping into large or small balls, as desired. Roll each ball into a circle.
Place about 2 tablespoons meat filling on each pastry circle, working it to about 1/2-inch of edge. Moisten dough slightly with water, fold in half to form a crescent and press edges together with tines of a fork.
Place empanadas on a greased baking sheet; bake until golden brown, about 10 minutes.
Makes 15 large or 30 small empanadas.