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These empanadas are made with beef and pork and are stuffed pastry like bakes that can be served for a filling meal. This empanada recipe is a bit elaborate but once these come out of the oven, you wont regret the extra time and effort. Flavored with spiced and filled with almonds and raisins, these empanadas are fit for a king!
For picadillo
  Chopped beef 1⁄2 Pound
  Chopped pork 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, minced
  Chopped apples 1⁄2 Cup (8 tbs) (Raw)
  Chopped canned tomatoes 3⁄4 Cup (12 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground cinnamon 1 Dash
  Ground cloves 1 Dash
  Chopped almonds 1⁄4 Cup (4 tbs)
For pastry
  All purpose flour 4 Cup (64 tbs)
  Salt 1 1⁄4 Teaspoon
  Lard/Shortening 1 1⁄3 Cup (21.33 tbs)
  Icy cold water 2⁄3 Cup (10.67 tbs)

For picadillo, cook beef and pork together in large skillet until well browned.
Add onion and garlic and cook until onion is soft.
Add remaining ingredients, except almonds, and simmer 15 to 20 minutes longer until flavors are well blended.
Stir in almonds.
For pastry, mix flour and salt in a bowl.
Cut in lard until mixture resembles coarse crumbs.
Sprinkle water over flour mixture, stirring lightly with a fork until all dry ingredients hold together.
Divide dough in four portions.
Using a 5 inch cardboard circle as a pattern, cut rounds of pastry with a knife.
Place a rounded spoonful of filling in center of each round.
Fold one side over filling to meet opposite side.
Seal by dampening inside edges of pastry and pressing together with tines of fork.
Place empanadas on a baking sheet.
Bake at 400Â°F 15 to 20 minutes, or until lightly browned.
Or fry in fat for deep frying heated to 365Â°F until browned (about 3 minutes); turn once.

Recipe Summary

Main Dish

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