Empanadas

Homemade empanadas are easy with these 2 recipes.

Prepare the tortilla dough through step 8 (do not cook).

Use about 1/2 lb. Mexican Style Shredded Beef and cheese for filling. The meat will need to be cold or at least cooled to room temperature. I always have a batch waiting in the freezer to use.

To "build" the empanadas:

Place about 1/4 cup of (cold) meat and a sprinkle of cheese on half of the rolled out tortilla.

Dip fingertip in water and lightly wet half the edge (where the tortilla will be sealed together), fold tortilla over to make a half circle and pinch edges together.

To seal, use a fork to crimp around the edges or "braid" as seen above. Place on wax paper until ready to fry.

Fry, un-crowded, at 365-375 degrees turning once. 2-3 minutes on each side. Remove from oil when lightly golden. Caution, don't let them get too dark, they will continue to cook and get a little darker once removed. Drain on paper towels.

The cooked empanadas keep well in the freezer and are great for a snack. Just wrap individual empanadas in foil or place on a cookie sheet. Reheat in a 350 degree oven for about 15 minutes until heated through. I'm sure they could also be microwaved but I have not tried it that way myself.

A little messy, but so worth it.