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Pastry
Makes 102 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable shortening
5 tablespoons butter, softened
About 5 tablespoons ice water
Filling
1 tablespoon olive or canola oil
1/2 cup
chopped yellow onion
1 clove garlic, peeled, minced
1/2 pound lean ground beef
1/2 teaspoon
paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried
oregano
1/4 teaspoon salt
1 hard-boiled egg, chopped
(optional)
1/4 cup chopped green
olives
1 1/2 tablespoons golden raisins
1/4 cup
chopped parsley
1 tablespoon red wine vinegar
Approximately 1/4
cup purchased tomato sauce
Purchased salsa
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Photography by Eric Johnson
Beef Empanadas
These meat pastries are a typical Venezuelan cocktail food. They can also be
served for lunch or a light supper with a salad. If you’re short of time, you
can use packaged pie crust.
Pastry
1. In a medium bowl, mix flour, salt, and baking powder. Add shortening
and butter. Combine til mixture is like coarse meal.
2. Add ice water
by the tablespoonful until mixture holds together. Place on a lightly floured
board and knead lightly. Wrap in plastic and set aside. Dough is easier to
handle at room temperature.
Filling
1. Heat oil in a large skillet over medium-low heat. Add onion and garlic
and sauté until mixture softens. Don’t brown. Add ground beef; cook until meat
is no longer pink. Add paprika, cumin, oregano, and salt. Remove from heat;
drain accumulated fat. Add egg, olives, raisins, parsley, and red wine vinegar.
Add enough tomato sauce to bind ingredients. Taste for seasoning. Set aside to
cool. Roll out the pastry.
2. Preheat oven to 400º. On a lightly floured
board, roll pastry 1/4-inch thick. Using a 3-inch diameter glass, cut out 12
circles. Roll each circle a little flatter. Put rounds on an ungreased cookie
sheet and place a tablespoon of filling on each. Dampen the edge of half the
pastry with a little water and fold over to encase filling. Pinch edges together
and press with fork.
3. Bake for 20 minutes. Remove from oven and place
on rack to cool. Serve warm or at room temperature with salsa.
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