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Beef Or Chicken Empanada



1 ++++++++++++++++++++++-beef filling, ++++++++++++++++++
1 1/2 lb lean ground beef
1 each onion, choppe
1 salt and pepper to taste
1/2 cup raisins
1 large potato, coarsely grated
1 each tb vegetable oil
1 ++++++++++++++++++++-chicken filli, ng++++++++++++++++
2 cup chicken breast, cooked and shredded
1 large potato, coarsely grated
1 medium onion, finely chopped
1 cup frozen green peas
1 each tb vegetable oil
1 salt and pepper to taste
1 ++++++++++++++++++++++++++pa stry++, ++++++++++++++++++
3 cup flour 2 1/2 tb sugar
3/4 tsp salt
3/4 cup vegetable shortening
12 cup ice water
3 each egg yolk


onion in oil for 1 minute. Add shredded chicken meat, potato, green
peas, a little salt and pepper. Cover and simmer for 8-10 minutes
until vegetables are cooked. Remove from skillet. Let cool. Filling:
Cook lean ground beef. Drain fat. Set meat aside. Saute onion in
oil over medium heat for 1 minute. Add ground beef, potato, raisins,
salt and pepper. Cover and simmer for 20-30 minutes. Stir
occasionally. Let cool. Filling: In a skillet over medium heat, saute
onion in oil for 1 minute. Add shredded chicken meat, potato, green
peas, a little salt and pepper. Cover and simmer for 8-10 minutes
until vegetables are cooked. Remove from skillet. Let cool. Pastry:
Combine flour, salt and sugar in a bowl. Cut in shortening with a
pastry blender until mixture is crumbly. Combine egg yolks and ice
water and blend into flour mixture until it turns into dough. Add a
little more water if dough is still crumbly. Refrigerate for 30
minutes. With a rolling pin, roll dough thinly, about 1/4 inch thick,
on a lightly floured board. Roll up dough to a long thin roll. Cut
into slices about 1-inch thick. Flatten each slice thinly into a
circle about the size of a small saucer. Fill middle of round dough
with beef/chicken filling. Fold to a half circle and press edges
firmly with tines of a fork to seal. Repeat procedure with remaining
pastry and filling. Deep fry in vegetable oil over medium heat until
golden brown. Yield: 20-22 pieces. Tip: You may double this recipe
and freeze uncooked empanada for future cooking.


Servings: 1



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