Empanadas are a traditional Latino fried treat, which can be filled with meat or vegetables -- or whatever the cook has handy. This recipe eliminates the calories from deep frying and provides a healthier alternative without sacrificing the flavor.
Instructions
Make Low-Fat Empanadas
1. To make filling:Heat oil in nonstick fry pan over medium heat. Saute onion, carrots, celery, pepper, olives, garlic and parsley (or basil) and salt and pepper for about 10 minutes.
2. Add beef and cook for additional 10 minutes, stirring frequently. Dissolve the cornstarch in the broth. Add to beef mixture and reduce heat, cooking until the broth has evaporated. Add chopped hard-boiled egg. Refrigerate overnight.
3. To make dough:Blend flour, masa harina and salt in a large bowl or food processor. Add margarine and process until mixture has the consistency of coarse meal. Add water and mix until dough forms a ball. (You can add more water, if needed.) Put ball in refrigerator.
4. To Make Empanadas:Heat oven to 450. Remove dough from refrigerator and divide in half, keeping one half covered. Roll each half into long tube about 1½ inches in diameter. Cut into small pieces. Roll out each piece into a circle about 5 inches in diameter on a lightly floured board.
5. Spoon 2 tbsp. of filling in the center of the circle. Moisten the edges of the dough with water and fold in half, forming the empanada. Seal edges with a fork.
6. Place empanadas on a cookie sheet that has been sprayed with non-stick cooking spray or covered with parchment paper. Brush tops with egg and bake for 15 to 20 minutes or until golden brown. Makes 12 empanadas.
Tags: about inches, about inches diameter, inches diameter, Roll each
