- Category: Bybie's Specialities
- Published: Sunday, 18 November 2018 19:33
- Written by Bybie
- Hits: 4825
For filling you need:
325 g. potatoes, peeled and cut into tiny cubes
500 g. ground pork
1 small onion, finely chopped
2 T. cooking oil
1 ¼ t. salt
¾ c. raisins
100 g cheddar cheese, cut into tiny cubes
¼ c green peas
3 hard boiled eggs, chopped
Heat oil in a pan and fry onions over low heat until soft and golden.
Add pork and cook over a medium-high heat for 4-5 minutes and add salt, peas and raisins, stir well, cover and cook for a further 10 minutes over low heat.
Stir in cheese and eggs and season to taste if necessary. Set aside to cool before filling pastry.
For pastry you need:
575 g. all purpose flour
1 t. salt
1 c. margarine
2 egg yolks, lightly beaten
¾ c. lukewarm water
½ c. sugar
2 t. baking powder
Cooking oil for deep-frying
Extra flour for dusting/kneading
Dissolve sugar in lukewarm water and set aside.
Sift flour, salt and baking powder, rub in margarine until it resembles into crumbs. Add in beaten yolks and liquid and mix to a soft dough.
Knead until a fine texture is obtained on a floured board to prevent it from sticking.
Shape into small balls and roll out each portion into rounds and flatten each and placed a tablespoonful of filling.
Brush edges with lightly beaten egg white, fold and press edges firmly together or trim with a fluted pastry cutter or fork.
Makes: 3 dozens medium size empanadas.
Deep fry empanadas until it turn into golden brown on a moderately hot oil and dry on absorbent paper.