Empanaditas de Carne
These are just as good cold as they are hot. They go great in a sack lunch, too.
Serves: 16Hands-on: 45 minutesTotal: 2 hoursDifficulty: Medium
- 1 lb. beef roast
- 1 lb. pork roast
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 2 tsp. salt, divided
- 1 Tbsp. plus 1 cup granulated sugar, divided
- 3 Tbsp. vegetable shortening
- 1 large egg
- 1 cup water
- 1 cup raisins
- 2 cups applesauce
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- ½ cup chopped pecans
- 4 cups vegetable oil
- Put the beef roast and pork roast in a pot and add just enough water to cover the meat. Cover the pot and turn heat to medium. Simmer until the meat is completely cooked, at least 1 hour. Do not discard the cooking liquid.
- Combine the flour, baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Blend in the shortening.
- Beat the egg in a separate bowl and slowly add to the flour mixture. Add the water and mix to form a dough. Roll out the dough to about ⅛" thick and cut with a biscuit cutter.
- Remove the meat from the bones. Discard the bones and grind the meat with a meat grinder or food processor. Place the meat in a large pot. Add the raisins, applesauce, 1 cup sugar, cinnamon, cloves, 1 teaspoon salt, and ½ cup chopped pecans. Mix to combine, adding enough of the cooking liquid from the meat to thoroughly moisten the mixture.
- Simmer, uncovered, for 15 minutes, adding more water if the mixture seems dry. Make sure the mixture holds together, though; it should not be runny.
- Put about 3 tablespoons of meat mixture in the center of each of the biscuits. Fold over and pinch the edges shut.
- Heat the oil in a large frying pan until medium hot. Add several empanaditas. Fry on both sides until golden brown. Place on paper towels to cool.