ight 4-inch empanadas~ serves four adults (2 empanadas each). The yield
t it hot enough). Fry empanadas in batches until crisp and
he ends closed.
Dough recipe:
Shift flour and Salt
GET all ingredients needed for recipe and place in work station
ntil golden brown.
This recipe was shared by Kraft.
ops with fork.
Put empanadas on a baking sheet. Bake
dges with a fork. Place empanadas on a baking sheet and
ith turbinado sugar. Transfer the empanadas to the prepared baking sheet
ill smooth.
For the empanadas:
Take the pastry sheets
ot and reserve for the recipe build.
Season the ground
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
For the beef empanadas, preheat the oven to 425\
choice and proceed with recipe.
Depending on size of
ortar and pestle or in Mexican stone molcajete.
Add this
Empanadas:
Preheat oven to 425\
Beef Empanadas:
Heat oil in a
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
rozen and use for any Mexican/Southwestern recipe whic calls for red
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!