Preparation:
Put the oil and margarine in a small sauce pan and put over low heat until the margarine is melted. Add water, milk and salt and bring pot a boil over medium heat. In a big bowl put the flour, the wine, and the hot mix. Stir gently as for a pie dough (don't work it too much). Cover and let rest for at least 45 minutes.
Roll out the part of the dough (only as much as you can comfortably work in 5-10 minutes, keep the rest under cover) on a lightly floured surface to 1/16th inch thickness. Cut into a circles about 8 inches in diameter for meal-sized empanadas or smaller for appetizer sized ones. For large ones, use about 1/4 cup filling, place on half the circle. Paint the edges with a little water and fold the dough over the filling, pressing the air out. Seal the edges (you can roll them over like a hem, or use a fork, or any number of other methods). Just before baking, prick with a fork 3 times on top.
Put empanadas on an ungreased cookie sheet and cook for 10 minutes at 400. Reduce heat to 350 and cook for about 20 more minutes.
You can also cook them by frying them in oil. Heat vegetable oil in deep pan (2-3 inches of oil). Fry empanadas a few at a time until golden brown, turning once (about 5 minutes). Drain on a paper towel.
These freeze well either cooked or uncooked. If cooking from a frozen state, let them thaw out on a cookie sheet then bake as directed.
Filling:
Sauté the onions until translucent, add the beef and brown it. Drain off the excess fat. Add the seasonings and a mix of 2 tbs. flour in 1/2 cup water. Heat for 3 minutes or so, until it is thick and quite dry. Let cook and refrigerate until ready to use. You can make the filling a day or two ahead, so you don't have to do everything all at once.
For each empanada, add 2-3 black raisins and a slice of hard boiled eg |
