Nostalgia Electrics CEM200 Manuel D'instructions page 14

QUICK EMPANADA DOUGH
• 3 Cups All
Purpose Flour
• ¼ Tsp. Salt
• 1 ½ Sticks (6-oz.)
Unsalted Butter,
cold and cut
into 12 pieces
• 1 Egg
• 4-5 Tbsp. Water
BEEF PICADILLO EMPANADA FILLING
• 1 Medium Onion,
minced
• 4 Cloves Garlic,
minced
• 1 Pound Ground Beef
• 2 Tsp. Cumin
• 2 Tsp. Oregano
• ½ Tsp. Salt, or to taste
• 1 Tbsp. Fresh Ground
Pepper, or to taste
• 1 (8-oz.) Can
Tomato Sauce
• ¼ Cup White
Cooking Wine
• ½ Cup Green
Olives, sliced
Mix the flour and salt in a food processor.
Add the butter, egg and water until a clumpy dough forms.
Roll the dough into a thin sheet. Cut into round disk
shapes. (You may use a round mold or a small plate.)
Use immediately or freezer for later use.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
In a large frying pan, sauté onions and
garlic until onions are translucent.
Add ground beef and sprinkle with cumin, oregano and salt
and pepper to taste. Stir frequently to break up the meat.
Once meat is browned, add Tomato sauce and wine.
Let simmer over low heat for about 15 minutes, add
green olives. Let simmer another 5 - 10 minutes.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
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