For the dough:
- 6 cups flour (plus a little more for kneading)
- 2 teaspoon salt
- 1 cup cold water
- 2 eggs
- 2 egg whites
- 2 teaspoons vinegar
- 6 tablespoons shortening/butter
For the filling: Empanadas can be filled with all sorts of options. You can have chicken, potatoes, beans and cheese, beef. In this case I used minced meat. You can follow this one or fill them with your choice of filling.
600 grams of minced meat
2 garlic cloves
juice of 1 big lime or 2 small ones
1 cup of freshly chopped coriander or 1/2 cup of dried coriander
half of one 'La Costeña Mexican Green Salsa' bottle
salt and pepper to taste
Maizena for thickening of the salsa
In oil, cook finely chopped onion and the 2 garlic cloves pressed through a garlic press. Add the meat and cook until done. Add salt, pepper, coriander, lime juice and green salsa. Slowly add maizena until the salsa is thick and not liquidy. Set aside.
NOW TO MAKE THEM!!
Preheat your oven to 220 degrees C.
Roll out your dough. It should be fairly flat. Make sure the surface you work on is floured to prevent the dough from sticking. Cut out circles using a large circular cookie cutter, cup or bowl. I used a tupperware bowl that was approx. 3in. in diameter. Try to keep it at that size.
With a brush, coat the outsides of the circles with 1 beaten egg
Add a spoonful of the meat with pieces of cheese.
Fold over in half, and fork the sides together.
Coat the tops of the empanadas with egg.
Stick in the oven and cook for 15-20 minutes or until the tops are a nice gold-brown color.
Once done, let them cool on a rack. You can serve by themselves, with a sour cream dip, or freeze in a bag for later.