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Home Latin American Empanadas Batch 24

Empanadas Batch 24

Name: How to cook Empanadas Batch 24 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

skunkmonkey101

Empanadas Batch 24

This recipe is definitely kid approved. Three of my granddaughters very much enjoyed these. Two of them ate two a piece, and the other one ate three. If you give these a try I hope you enjoy them just much as they did.

Ingredient

Food ration :

16 servings

8 cups

all purpose flour

2 sticks

melted butter

1 cup

very warm water more if needed

1 teaspoon

salt

2 tablespoons

ground paprika

2 teaspoon

granulated garlic powder

2 teaspoons

granulated onion powder

2 pounds

ground beef I used 81/19 lean to fat ratio

1 pound

mild Jimmy Dean sausage

2/3 cup

diced bell peppers

2/3 cup

diced onion

2-1/2 cups

finely diced potatoes

2/3 stick

butter

6 ounce

can of tomato paste

15 ounces

diced tomatoes

1 tablespoon

sugar

large eggs for egg wash

Cooking instructions

* Step 1

Mix all your dry ingredients together. Melt your two sticks of butter and heat your water.

* Step 2

Add in the melted butter in the hot water and mix and need for at least 10 minutes. Don't take a shortcut here and just needed a few times this has to be very firm so it doesn't even shape. Form into a big ball, coat with oil, and let rest for one hour.

* Step 3

That's your onions and peppers and put into a pot with a 2/3 stick of butter. Add your sausage and beef, smash It up and brown it in with your veggies.

* Step 4

Peel, rinse, and dice your potato. Add your tomatoes and potatoes in with your meat, onions, and pepper mixture. Allow to reduce, then add in the sugar and tomato paste. Taste and adjust your seasonings.

* Step 5

Cut equal portions of the dough. Roll out on parchment paper. Add the filling to half of the pastry roll. Leave about an half inch space from the edge. Preheat your oven to 450° Fahrenheit.

* Step 6

Fold the empty half over the filling. Crimp the edge with the half inch space to the folded part that's over the top of the filling. Place the empanadas on a baking sheet with parchment paper on it. Beat the eggs and use them as an egg wash over the top, and sides of each empanada.