There are many versions of empanadas, and as you practice you can experiment with different fillings and versions. You can use chicken, beef or pork. Some I've tasted some with cheese.
However, if this is your first time making it..you can try this recipe :
Filling:
1/4 c cooking oil
4 cloves garlic minced
1/2 c white onion chopped
1 c potatoes , peeled and cubed
1 lb ground turkey (93/7 not lean) or ground beef
1/4 c raisins
2 tsps Kikkoman soy sauce
1 tsp salt
1/4 c green peas
1/3 c msg free chicken stock
Directions:
Heat cooking oil in a large wok. Brown garlic lightly add chopped onions and cubed potatoes. Cover and allow to cook for one minute. Add the ground meat, Brown and then add the rest of the ingredients. Cover until potatoes are done, then uncover and simmer so the stock evaporates. Let cool before adding to pie crust.
Shaping the empanadas:
You will need 2 boxes of Pilsbury pie crust dough. Unroll, and cut into 6 inch squares or circles.
Add 1 Tbsp of filling, and fold in half. Use a fork to seal edges. You can pinch and fold the sides to shape into a semi-circle.
Bake empanadas in a cookie sheet, according to the pie crust box instructions. (usually 425F 15-20 min) until light brown but not burnt in the bottom.
However, if this is your first time making it..you can try this recipe :
Filling:
1/4 c cooking oil
4 cloves garlic minced
1/2 c white onion chopped
1 c potatoes , peeled and cubed
1 lb ground turkey (93/7 not lean) or ground beef
1/4 c raisins
2 tsps Kikkoman soy sauce
1 tsp salt
1/4 c green peas
1/3 c msg free chicken stock
Directions:
Heat cooking oil in a large wok. Brown garlic lightly add chopped onions and cubed potatoes. Cover and allow to cook for one minute. Add the ground meat, Brown and then add the rest of the ingredients. Cover until potatoes are done, then uncover and simmer so the stock evaporates. Let cool before adding to pie crust.
Shaping the empanadas:
You will need 2 boxes of Pilsbury pie crust dough. Unroll, and cut into 6 inch squares or circles.
Add 1 Tbsp of filling, and fold in half. Use a fork to seal edges. You can pinch and fold the sides to shape into a semi-circle.
Bake empanadas in a cookie sheet, according to the pie crust box instructions. (usually 425F 15-20 min) until light brown but not burnt in the bottom.
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