- 3 cups sifted all-purpose flour
- 1-1/4 tsp. salt
- 1 tbsp. sugar
- 1/2 cup chilled butter
- 1/4 cup shortening
- 2 large eggs, beaten
- 3 tbsp. white wine
- 3-4 tbsp. cold water
- 2 tbsp. vegetable oil (or corn oil)
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 3 cloves garlic, minced
- 1-1/2 cups (about 300 g) ground beef
- 1 tsp. Worcestershire Sauce
- 1/4 cup tomato ketchup
- 2 tsp. white vinegar (or apple cider vinegar)
- 6 pitted green olives, chopped
- 1/4 cup raisins, coarsely chopped
- 2 tbsp. capers, chopped
- 1/4 tsp. ground cumin
- 1/4 tsp. sugar
- salt and pepper, to taste
- vegetable oil (or corn oil), for deep-frying
Cooking Procedures :
- Prepare the Crust: Sift together flour, salt and sugar. Cut in butter then shortening. Toss in beaten eggs, white wine, and water. Knead lightly then form into a cylinder. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling: Heat oil in a shallow pan. Sauté onion, bell pepper, and garlic until aromatic. Add the ground beef and cook briefly. Add Worcestershire Sauce and the rest of the ingredients. Cook for another 10 to 15 minutes. Season with salt and pepper. Set aside to cool completely.
- To assemble: Divide the dough into 24 to 30 pcs. Form into small balls then roll out each ball into a 3 in. disk, about 1/8 in. thick. Place a heaping teaspoon of the filling in the center of the disk. Brush the edge with water. Fold dough over and secure edge with the tines of a fork. Repeat procedure until all of the dough and filling are used up. Chill for 1 hour or overnight.
- Deep fry the empanadas in moderately hot oil. Drain on a wire rack (or strainer). Cool slightly then serve warm.
- Makes 24 to 30.
Using ice-cold water to moisten the dough will produce a flakier crust. This ground beef mixture makes an excellent filling for your torta.
You may also serve the meat filling with steamed rice, fried bananas and ketchup mixed with a few drops of Worcestershire Sauce.