Picadillo Empanadas

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DELICIOUS

Description

Ingredients

7 Cups: all-purpose flour
1 Teaspoon: salt
1 Cup: vegetable shortening
4: Large eggs, well beaten
1 Cup: dry white wine
4 Tablespoons: olive oil or vegetable oil
2 Pounds: GROUND TURKEY
1 Large: onion, finely chopped
1/2 Cup: seeded and finely chopped green bell pepper
4: Large cloves garlic, minced
1/2 Cup: tomato sauce
2 Teaspoons: salt
1/2 Teaspoon: dried oregano
1/2 Teaspoon: freshly ground black pepper
4 Tablespoons: chopped almonds, toasted
4 Tablespoons: raisins
20: Spanish Manzanilla olives stuffed with pimientos, sliced
As needed: all-purpose flour
As needed: oil for frying
As needed: Spanish Manzanilla olives stuffed with pimientos
Dough

Directions

1
Combine flour and salt in a large bowl. Cut shortening into flour until it resembles small crumbs.
2
Make a well in the center of the flour mixture and place eggs and wine in the center.
3
Stir, in a circular motion, starting from the inside and working outwardly until flour is moistened and mixture is well blended.
4
Divide dough into 40 (1-1/2 to 2-inch) balls, cover dough and let it rest.
5
For Quicker Empanadas: Omit preparing dough and use frozen empanada discs.
6
Turkey Filling: Heat oil in a large nonstick skillet over medium-high heat. Cook and stir ground turkey with onion, pepper and garlic, stirring constantly with a wooden spoon to break up large pieces of turkey and to prevent sticking. Cook until turkey is no longer pink.
7
Stir in tomato sauce, salt, oregano and pepper. Reduce heat and simmer 5 to 6 minutes.
8
Stir in almonds, raisins and olives. Cool. Reserve for assembly.
9
Assembly: Place one round of dough on a lightly floured surface. Roll dough into a 4 to 4-1/2-inch circle.
10
Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with cold water and fold dough over.
11
Press edges with fork to seal empanadas.
12
Repeat with remaining dough and filling.
13
Frying and Service:In a deep fryer, preheat oil to 375 degrees F. Cook until dough is golden brown and mixture is hot throughout.
14
Serve immediately with extra olives.