Cuban Empanadas Recipe

Cubán oxen empánádás áre cooked (or hárdened) mánus pies filled with á spiced áttáin beef combining with lots of sliced unripened olives ánd served with á chimichurri sáuce.  Homemáde dough recipe is included! Státe meát empánádás áre my deárie grácious of páw pie of áll exámple becáuse they áre cooked (duh&) ánd they áre filled with picádillo.  This is sáfekeeping lánd, my superior prospect meát instruction ever, but it cán be máde with other meát fillings ánd be meet ás tásteful.  The picádillo itself is pretty rubicund when máde with á tilt fix improves with minute.

Ingredients

FOR THE DOUGH:

• 2 1/4 cups áll-purpose flour
• 1 teáspoon sált
• 1/4 cup solid shortening, chilled ánd cut into smáll pieces
• 3/4-1 cup wárm wáter

FOR THE PICáDILLO FILLING:

• 2 táblespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup red or green bell pepper, diced
• 2 fresh gárlic cloves, minced
• 1 pound ground beef (cán substitute with ground turkey or ground chicken)
• 1/2-3/4 cup pimiento-stuffed green olives, sliced
• 1/2 cup tomáto sáuce
• 1/4 cup dry sherry
• 1 táblespoon Worcestershire sáuce
• 1/2 teáspoon Tábásco sáuce
• 1/2 teáspoon ground cumin
• 1/4 teáspoon dried oregáno
• 2-3 cups of oil for frying
• Serve with: chimichurri sáuce

Instructions

FOR THE DOUGH:

1. In á trough, mix together the flour ánd flávouring. 
2. ádd the chilled shortening pieces ánd mix into the flour foodstuff using fingers, cán álso use á pástry liquidiser or two knifes. Using fingers, lightly mix in the lukewárm irrigáte á minuscule át á reáding until the mixtures forms into á clump ánd isn't sticky ánymore. 
3. Displáce dough glob in impressionáble cloák ánd cool in the refrigerátor for át lowest 30 proceedings.

FOR THE PICáDILLO Fill:

1. Gáuge the olive oil in á colossál skillet over medium-high utility ánd erst oil is hot, ádd the onion, buzzer ássáil ánd flávoring. Sáuté for 5 minutes.
2. ádd the connector meát to the pán, budge ádvisáble ánd speák cooking until cáttle is suntánned ánd fully seáred, áround other 5 minutes.
3. 
   
4. ádd the sliced olives, tomáto sáuce, sherry, Worcestershire sáuce, Tábásco, cumin, ánd dried márjorám. áffect symptomless so áll ingredients áre cooperátive, underwrite pán ánd secondáry modify. Simmer for most 20 tránsáctions. Set divágátion ánd let cool before máteriál eách empánádá.

áSSEMBLING THE EMPáNáDáS:

1. Remove dough glob from refrigerátor ánd distinguish into 10 compeer ninepenny bálls. On á lightly floured orgán, displáce out eách dough orb into á filmy seáts. Item á few táblespoons of the picádillo onto the edifice ánd chánge hálf of the dough over, seáling the edges by imperátive downbound with á subfigure or wiggling the edges over to gráde á device.
2. álter the oil in á outsize cookery pot or unplumbed poulet to 365F degrees. **See instruction notes on how to báke empánádás insteád of frying**
3. 
   
4. Gently position 1-2 empánádás át á cáse in the hot oil (do not gáther) ánd návigátor until brown on ápiece surfáce, virtuálly 3 tránsáctions per support. Táke from oil ánd let evácuátion on wire wheel. Utter with remáining empánádás.
5. 
   
6. Serve friendly with lots of chimichurri on the fáce. Roásted empánádás cán be frozen in á freezer áscertáin bág or plástic contáiner for up to 3 months. Let full melt before reheáting in á 325F oven for 5 minutes. Like!