Empanaditas

EMPANADA CRUST INGREDIENTS:

4 c bread flour
2 tsp salt
1/4  c. sugar
1/4 c. cooking oil
4 pcs eggs
1/2 to 1/8 c. water
1-2 c. cornstarch to prevent dough from sticking
Oil for deep-fat-frying


PROCEDURE:

Sift flour,salt and sugar. Set aside. In a large bowl, place eggs, water and cooking oil. Add dry ingredients and mix throughly. Knead until dough is smooth and satiny. Divide dough into two portion. Cover and let rest for at least one hour
On a work table sprinkle cornstarch. Roll out dough to form a long strip keeping the width to about 10 inch. Roll out dough until it is paper thin. Wind rolled out dough onto an 14 to 20 inch stick (a piece of bamboo does very nicely). When the dough is about four or five incehs in diameter (depending on the desired size of the empanada --- a larger diameter for bigger empanadas) moisten end of dough and press on rolled dough to seal. Push out dough from oiled stick and cut to 1/2 inch thick slices ( this will look like pinwheels). Roll out each piece till most paper thin. Place Filling in the center and moisten edge with fork tines. Fry in half, thus forming a half-moon. Crimp edge ore seal with fork tines. Fry in deep hot fat. Crust should be flaky. Drain out excess fat and serve.

Note: Pie crust dough may be used instead of above recipe for the empanada


FILLING INGREDIENTS:

1/4 c. cooking oil
4 cloves garlic, pounded
2 onions, chopped
2-3 potatoes, cut in cubes
1/2k. lean pork,ground
100 gms. ground beef
10 pcs. green olives, seeded and chopped
1/2 c. beef or pork stock
1/4c. raisins
2 tsps. soy sauce
1 tsp. salt
1 tsp. MSG
Salt and pepper to taste


PROCEDURE:

Heat cooking oil. Brown garlic lightly add chopped onions and cubed potatoes. Cover and allow to cook for one minute. Add ground pork and beef and rest of the ingredients. Cover to allow meat and potatoes to cook. When meat is almost done, correct seasoning. Uncover pan and allow stock to evaporate. Drain out any excess liquid. Allow filling to cool. Use for empanada filling.


SERVING: Good for 4-5 persons