Photo: Chris Emeott
This recipe was part of the Cinco de Mayo theme during Minnetonka Community Ed’s Chef’s Academy.
Empanada
Dough
- 2 cups all-purpose flour
- ½ tsp. salt
- 2/3 cup shortening
- 6 Tbsp. water
Sweet Filling
- 2 ½ cups apples, peeled, cored and sliced
- 1 cup sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
Savory Filling
- 1 yellow onion
- 1 green bell pepper
- 1 Tbsp. olive oil
- 8 oz. tomato paste
- ½ cup water
- 1 Tbsp. white vinegar
- 1 lb. lean steak, cut into 1-inch cubes
Dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening until the pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball, and roll out the dough to about 1/8-inch thick. Cut into 4-inch circles, and lightly flour both sides of the circles.
Sweet Filling: In a saucepan, combine fruit, sugar, cinnamon and nutmeg. Heat over medium heat until hot, thoroughly mixing.
Savory Filling: In a medium skillet, sauté the onion and green pepper in olive oil. Add tomato paste, water and vinegar; cook for 20 minutes. Add meat; coat thoroughly with sauce. Cook until meat is cooked through.
Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top; press to seal. Bake at 375 degrees F until golden brown.
