Ingredients:
Empanada Dough
2 cups all-purpose flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup ice water
Empanada filling
1 lb ground beef or ground pork
1 onion, chopped
2 cloves garlic, chopped
1/3 cup almonds, toasted,chopped
1/3 cup black raisins
8 plum tomatoes
24 serrano peppers
2 limes, juiced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1/8 teaspoon cloves
1/8 teaspoon cinnamon
egg wash
FOR
DOUGH: Put flour and salt in cuisinart, pulse to combine. Add cold lard
and butter, pulse to form crumbs.
Add water and pulse until it just comes together. Chill at least 30
minutes. Roll out and cut out circles.
FILLING: Saute meat, drain fat.
Saute onions for 2 minutes, add garlic, almonds and raisins and saute for
2 minutes more. Place tomato, chiles, lime juice, salt and pepper in
blender.
Puree until smooth.
Add puree, cumin, cloves, cinnamon meat and onion to skillet.
Cook 5 minutes or until excess liquid evaporates.
Cool. Fill pastry circles, fold and crimp with fork.
Refrigerate or freeze.
Bake frozen Bake at 400 degrees.
