Empanaditas de Carne
These are just as good cold as they are hot. They go great in a sack lunch, too.
INGREDIENTS | SERVES 8
- 1-pound beef roast
- 1-pound pork roast
- 3 cups flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 cup, plus 1 tablespoon, granulated sugar
- 3 tablespoons shortening
- 1 egg
- 1 cup water
- 1 cup raisins
- 2 cups applesauce
- 1 teaspoon ground cinnamon
- ½ teaspoon crushed cloves
- ½ cup chopped pecans
- 4 cups vegetable oil
Put the beef roast and pork roast in a pot and add just enough water to cover the meat. Cover the pot and turn heat to medium. Simmer until the meat is completely cooked, at least 1 hour. Do not discard the cooking liquid.
Combine the flour, baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Blend in the shortening.
Beat the egg in a separate bowl and slowly add to the flour mixture. Add the water and mix to form a dough. Roll out the dough to about ⅛-inch thick and cut with a biscuit cutter.
Remove the meat from the bones. Discard the bones and grind the meat with a meat grinder or food processor. Place the meat in a large pot. Add the raisins, applesauce, 1 cup sugar, cinnamon, cloves, 1 teaspoon salt, and ½ cup chopped pecans. Mix to combine, adding enough of the cooking liquid from the meat to thoroughly moisten the mixture.
Simmer, uncovered, for 15 minutes, adding more water if the mixture seems dry. Make sure the mixture holds together, though; it should not be runny.
Put about 3 tablespoons of meat mixture in the center of each of the biscuits. Fold over and pinch the edges shut.
Heat the oil in a large frying pan until medium hot. Add several empanaditas. Fry on both sides until golden brown. Place on paper towels to cool.