Cuban Empanadas Recipe

• 分量: 10 servings
• 調理時間: 45 minutes
• 総時間: 1 hour, 15 minutes

材料

2 ¼ cups flour

1/2 tsp Salt

¼ cup shortening or lard (chilled and cut into small pieces)

¾ cup warm water

1 egg beaten (if baking)

2 tbsp olive oil

1 lb ground beef

1 yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 8 oz can tomato sauce

1 packet Sazon Goya

1/4 cup dry white cooking wine

1 tsp salt

1/2 tsp oregano

1 tsp cumin

1-2 bay leaves

1/4 cup pimento-stuffed olives

2 tbsp capers

手順

Mix 2 ¼ cups flour and 1 tsp salt in a bowl.

Add the chilled shortening pieces into the flour mixture using your fingers or a pastry blender. Gradually add ¾ cup of warm water, mixing with your fingers until the dough comes together into a non-sticky ball.

Wrap the dough ball in plastic wrap and chill in the refrigerator for at least 30 minutes.

In a large skillet pan, heat the oil over medium-high heat.

Add the onions and peppers, and cook for 2-3 minutes, until soft and translucent.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook until browned. Break it up with the spoon as it cooks.

Add the wine, tomato sauce, spices, olives, capers, and potatoes to the pan.

Turn heat down to low, cover, and cook for 15-20 minutes.

Remove the bay leaves and let cool.

Preheat oven to 375° F.

Remove the dough ball from the refrigerator and separate into 10 equal sized balls. On a lightly floured surface, roll out each dough ball into a thin circle.

Place a few tablespoons of the picadillo onto the center and fold half of the dough over, sealing the edges by pressing down with a fork or twisting the edges over to form a seal.

Brush the empanadas with a beaten egg.

Bake for 15-20 min until the empanadas are lightly browned.

栄養

• サービングサイズ: 1
• カロリー: 349
• 脂肪総量: 18 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 10 g
• トランス脂肪: 0 g
• コレステロール: 63 mg
• ナトリウム: 501 mg
• 炭水化物総量: 25 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 16 g