Empanadas- Turnovers sweet or savory fillings

Empanadas
These are a turnover with a sweet or savory filling

3 cups flour
2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1/2 cup shortening
1/2 cup milk

Mix: flour-sugar-baking powder-salt
Add: shortening -mix to create a dough thick enough to hold together
Roll dough on floured board to a thickness of about 1/8 inch.
Cut into 4-inch rounds
Place a fruit mixture of your choiceon 1/2 of the dough
Moisten edges and fold over othe half
Seal the edges
Bake at 375 degrees for 15 minutes or fry in hot oil until brown
hj :wink:

Pork Filling

2 cups shredded pork (I always use my left over pork roast)
1 baked sweet potato, cubed
1/2 cup roughly chopped mushrooms
1/4 cup red onion, sliced
1/4 cup white onion, sliced
3 tablespoons pimento
1/2 teaspoon cinnamon
1 tablespoon of Jerk Seasoning
2 tablespooons of olive oil
1 tablespoon of butter

Saute raw veggies in olive oil & butter until transparent. Add pork, pimentos, sweet potato and seasonings. Cook until heated through. Be careful not to stir to much. You don’t want to break down the sweet potato. Add to your favorite pastry and fry until golden brown.

This Pork filling sounds like a great Savory filling also for all to enjoy. Thanks hj :wink:

Since we live in the heart of sweet potato growing country, we tend to use them in just about everything. They are used to make biscuits, desserts, casseroles and all kinds of things in between. This filling is a family favorite for tarts and fried pies.

Sweet Potato Filling
2 cups fresh sweet potatoes, cooked/peeled/mashed
1 cup light corn syrup
1/2 stick (1/4 cup) butter
2 Tbsp brown sugar, packed
1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp imitation vanilla or 1 tsp pure vanilla extract
Dash of salt

Mix all together and use for fried pie filling, empanadas, tarts, etc. If you don’t have all listed spices on hand, just use 2 tsp pumpkin pie spice or 2 tsp allspice. We have used them and it still turns out great.

hj, perhaps you would enjoy my Pico de Gallo recipe to use on these pork empanadas? You can find it in a post I sent to Seijas.

Mark II.

Beef filling

This is a beef filling used in Empanadas Tucumánas:

Filling, ingredients:

[ul]
[li]1 pound beef steak
[/li][li]1/2 cup beef fat, lard, or vegetable oil
[/li][li]1 cup chopped white onion
[/li][li]2 cloves garlic, finely chopped
[/li][li]1 teaspoon cumin
[/li][li]2 teaspoons paprika
[/li][li]1/4-1/2 teaspoon chili powder
[/li][li]1 teaspoon salt
[/li][li]3 green onions, white and green parts sliced crosswise into thin rings
[/li][li]1 cup raisins, soaked in hot water for 5 minutes and drained (optional)
[/li][li]1/2 cup chopped green olives (optional)
[/li][li]2 hard boiled eggs, chopped (optional)
[/li][li]salt and pepper to taste
[/li][/ul]

Filling, preparation:

[ol]
[li]Finely chop the beef into 1 cm. square pieces.
[/li][li]Cook the garlic and the white onions in the beef fat or oil until tender.
[/li][li]Add the paprika, cumin, salt, and chili pepper, and stir well.
[/li][li]Add the beef and cook until just browned.
[/li][li]Add 1/2 to 1 cup water and simmer for 5-10 minutes more, allowing water to boil off.
[/li][li]The filling should be juicy but not watery, and the meat should be tender.
[/li][li]Stir in the green onions and sauté 1 minute more.
[/li][li]Stir in optional raisins, green olives and hard boiled eggs.
[/li][li]Season with salt and pepper to taste.
[/li][li]Chill beef mixture for 2 to 24 hours.
[/li][/ol]