Recipes
Flaky Empanada
26
Nov
Nov
From the article, “Bonifacio Day Baking“.
Flaky Empanada
Ingredients
Pastry:
- 2 cups MAYA All-Purpose Flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/3 cup shortening
- 1/2 cup water
Paste:
- 1 cup MAYA All-Purpose Flour
- 1/3 cup shortening
Filling:
- 3 tablespoons oil
- 3 cloves garlic minced
- 1 piece medium-sized onion chopped
- 3 small potatoes cubed
- 1 small carrot, cubed
- 1/4 kilo ground pork
- 1 slice ham diced
- 2 tablespoons soy sauce
- 2 tablespoons raisins
- Salt and pepper to taste
Instructions
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In a bowl, stir together the flour, sugar and salt. Cut in the shortening until mixture is mealy. Add enough water to form a ball of dough.
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Roll out to a 10 x 14 inch rectangle. Blend flour and shortening for paste and spread at the center of the dough.
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Fold over the 2 edges of the dough to cover the paste. Seal the edges. Rest dough for 5 minutes.
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Roll out to flatten dough then fold again into 3rds. Rest again and repeat the procedure twice more. Chill the dough if needed.
Prepare the Filling:
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Heat oil then sauté garlic, onions, potatoes and carrots. When slightly tender, add ground pork and ham. Cook until done.
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Add soy sauce, raisins and seasonings. Cool.
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Roll up the dough like a jelly roll. Cut into 20-24 pieces.
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Roll out each piece, cut side up to a 2-inch circle. Put a tablespoon of filling at the center. Fold dough to make a half moon shape and crimp.
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Pre-heat oven at 375 deg F for 30 minutes. Bake until golden brown.