It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is EMPANADAS!
I have to admit. I haven’t made these in a while. They do take some time and I’ve been short-timing meals while I try to catch up. I never do seem to catch up! 🙂 I really do love these, though. I may have to break down some weekend soon and make them. I know my family would like that. This recipe can make both sweet and savory pies, whatever your heart desires. The empanadas refrigerate and reheat well, but you can cut this recipe in half if you only want a few.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 565 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
2 cups flour
½ tsp. salt
2/3 cup shortening
SAVORY FILLING OPTIONS:
1 lb. browned ground beef or other meat
1 diced onion
1 diced green or red bell pepper
1 can black/red/pinto beans
Salt & pepper to taste
NOTE: Variations can be made with pork or chicken, even fish or cheese. Usually add 2 vegetables: corn, peas, diced potatoes, or carrots. You can even add chili peppers. Use your imagination.
SWEET FILLING OPTIONS:
About 2½ cups fresh fruit (apples, raisins, blueberries, pitted cherries, etc.)
1 tsp. cinnamon
½ tsp nutmeg
1 cup sugar
Make dough: Mix flour and salt. Cut in shortening until pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of the circles.
NOTE: If you don’t have a professional pastry cutter, you can use two table knives and “cut” (crisscross) the flour and shortening together.
To make savory filling: Brown beef, green or red peppers, and onions together. Drain excess fat. Mix beans into the meat mixture and cook until hot.
To make sweet filling: In a saucepan, mix fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
To form the Empanadas: Place large spoonful of filling in the center of a round circle. Place another circle on top and pinch edges together with a fork. This makes BIG pastries. You can fold one round circle in half, a crescent. Just be sure you don’t put too much filling inside. You still need to pinch the open edges.
Bake in a preheated 350 degree oven until golden brown, approximately 30 minutes. If you make crescents, adjust baking time.
NOTE: I do like this recipe because the empanadas are not fried. Healthier. But you can fry them if you want.
NOTE: If you have an empanada-maker, forming is so much easier.