Empanadas de Honoro (Beef Turnovers)

Empanadas de Honoro (Beef Turnovers)

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8
  • Ingredients

  • 1lblean beef
  • 1lemon
  • 1lime
  • to tastefresh oregano
  • to tastechili powder
  • 4cupsflour
  • 1tablespoonbaking powder
  • 1pinchsalt
  • 1egg
  • 1egg yolk
  • 1 1/2 cupsmilk
  • 1cupshortening
  • 4onions
  • 2tablespoonsolive oil
  • 1teaspoonpaprika
  • 1/2 teaspoonchili powder
  • 1/2 teaspooncumin
  • 1/2 teaspoonoregano
  • 3hard-boiled eggs, boiled, sliced
  • 20black olives
  • 40largeraisins
  • Directions

  • Marinate beef in a glass bowl with the juice of lemon and lime, 2-3 sprigs oforegano and chili to taste for at least 4 hours, or overnight.Sift flour withbaking powder and salt; beat eggs, warm the milk, melt the shortening and add.
  • Mix to make a stiff dough, cut into 20 pieces and roll each into a small circle. (Alternately, use frozen pastry.)Chop (not grind) the meat. Chop the onionsand fry in the oil; mix in spices, salt to taste, and beef.
  • Saute until meatturns grey.
  • Place a spoonful of mixture on each dough circle; add slices ofegg, olive and raisins.
  • Fold in two, brush edges with milk and seal.
  • Bake in a400 degree F oven until lightly browned.
  • Reviews

  • “These were pretty good.I’d never had them before, much less made them and they were pretty easy and very tasty.The lemon/lime marinade is great.”

  • “Very good! I couldn’t resist adding some cooked diced potatoes to the meet mixture because every empanada that I’ve had also had potatoes. The raisins add a unique flavor. These freeze and reheat well too.”

  • “Pretty good! I skipped the extra egg yolk in the batter because it was already really wet. These went well with my “tapas for dinner” meal.”

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