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Empanadillas de Carne

Handheld Spanish meat pies. Savory and Delicious.
Course Main
Cuisine Spanish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8
Author www.sanpasqualskitchen.com

Ingredients

  • For the pastry
  • 3 cups all purpose flour
  • 1 tsp fine sea salt
  • ½ cup cold water
  • 1 egg plus 1 egg white
  • 1 tsp sherry vinegar
  • 3 tbsp butter
  • For the filling
  • 4 cups leftover roast beef
  • 1 28 oz can of whole or diced tomatoes
  • 1 lg bell pepper
  • 1 lg onion
  • 2 cloves of garlic
  • 1 bay leaf optional
  • Salt and Pepper to taste
  • Olive oil for sautéing

Instructions

  • For the pastry
  • Stir the flour and salt together in a large bowl.
  • Beat water egg, egg white, and vinegar together in a small bowl.
  • Cut butter into flour mixture. I do this with my hands until it resembles crumbs.
  • Make a well in the center of the flour and add wet ingredients.
  • Stir until it forms a smooth dough.
  • Wrap in plastic and refrigerate for at least one hour or up to overnight.
  • (It can also be frozen)
  • For the filling
  • Sauté onion and bell pepper until translucent and add garlic and cook for 5 minutes longer or until golden.
  • Add tomatoes and roast beef.
  • Let simmer until most all of the liquid has evaporated, shredding the roast beef as you stir.
  • When most of the liquid is gone, remove from heat and let cool.
  • Assembling the Empanadillas
  • Remove dough from the refrigerator and cut into 10 equal balls.
  • Roll each ball into a 6” circle.
  • Put filling in the center, fold, and seal edges with a fork.
  • Fry in medium hot oil until golden brown.
  • Drain on paper towel. Enjoy!