potato empanadas
3 cups flour
4 teaspoons vegetable shortening
1 teaspoon salt
3/4-1 cup warm water
1 large onion, minced
2 cloves garlic, minced
vegetable oil
1 teaspoon cinnamon
1 teaspoon cloves
1 potato, peeled and chopped
1 cup vegetable stock (water will do in a pinch, just check seasoning)
1/4 cup fresh salsa
4 teaspoons apple cider vinegar
1/4 cup pistachios, cashews or almonds
1/4 cup raisins
1/2 cup peas
1. For the dough, add flour to a large bowl, and cut in shortening to small pea size pieces, working with your hands. Dissolve salt in warm water and work into flour. Knead several minutes until smooth. Roll into 6-12 balls, depending on desired size. Cover with plastic wrap and let sit until reaches room temperature. (about 30 minutes)
2. For the filling, saute onion in medium sized skillet in oil until tender, 4-5 minutes. Add garlic and cook another 2-3 minutes. Add cinnamon, cloves, potato, stock and salsa. Cover and simmer over medium heat, until potatos are cooked through.
3. Add the rest of the ingredients, season to taste and cook through. Roll out balls of dough and place equal amounts in middle of each round. Fold over and crimp edges. Fry in hot oil until nicely browned on each side.
SO HOW'D IT GO?
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