- 3 cups all-purpose flour
- 1 teaspoon coarse salt
- 8 tablespoons unsalted butter (cut in bits)
- 2 egg yolks
- 2 tablespoons tarragon vinegar
- 9 tablespoons cold water
- 1 tablespoon olive oil
- 1 teaspoon spanish paprika
- 1 teaspoon cayenne
- 2 tablespoons unsalted butter
- 2 onions (mediums, chopped fine)
- 1 pound lean ground beef
- 1 teaspoon dried oregano
- 2 teaspoons coarse salt
- 1 bay leaf
- 1 cup beef stock
- 3 tablespoons raisins (Seedless)
- 8 kalamata (chopped)
- 1 hard boiled eggs (chopped)
- 1 egg yolks
- 1 eggs
- 1 tablespoon cold water
- Sift the flour and salt into a bowl. Add the butter, egg yolks, and vinegar and mix quickly and thoroughly with your fingertips until all ingredient are well incorporated. Add 5 tablespoons of the water and continue mixing, adding just enough of the remaining water, a little at a time, to make a firm dough. Refrigerate until ready to use.
- For the filling, heat the oil and butter in a saute pan. Add the onions and saute over medium heat until light brown around the edges, about 5 minutes. Add the beef, oregano, salt, and bay leaf and cook until all the liquid has evaporated. Add the stock and continue cooking until the stock has almost - but not quite - evaporated. Mix in the raisins and olives. Remove from the heat and let cool. Stir in the chopped hard-boiled egg. Correct the seasoning with salt to taste. Set aside.
- Preheat the oven to 375 degrees.
- On a floured board, roll out the dough about 1/8-inch thick, shaping it into a 16-inch square. Cut out circles about 5-inches in diameter. Knead and re-roll the scraps and cut into additional circles. Place a heaping tablespoon of the meat filling about 1/2-inch from the edge of each circle. Brush the border of the circle with juices from the filling or with water. Fold the dough over to form a half-moon, pressing the edges together with your fingertips or the tines of a fork to seal. Prick the top of each empanada once or twice with the tines of the fork. R
- Make the glaze by beating the egg yolk and egg with the water.
- Spread parchment paper on a baking sheet. Arrange the empanadas on top and brush with glaze. Bake for 30 minutes, or until golden. Remove the baking tray from the oven, and transfer the empanadas to a serving platter or individual plates, and serve hot.
PER SERVING *
|Calories910Calories from Fat410|
|% DAILY VALUE*|
|Calories from Fat410|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.