Ingredients for Empanadas De Honoro Beef Turnovers
- Lean Beef
- 1 lemon, juiced
- 1 lime, juiced
- Fresh Oregano
- Chili Powder
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 hard-boiled egg, sliced
- Egg Yolk
- 1/2 cup milk, warmed
- 1/2 cup shortening, melted
- 1 medium onion, chopped
- Olive Oil
- Paprika
- Cumin
- 2-3 sprigs fresh oregano
- Hard Boiled Eggs
- Black Olives
- 1 tbsp raisins
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How to Make Empanadas De Honoro Beef Turnovers
- Marinate 1 lb beef cubes in a glass bowl with the juice of 1 lemon, 1 lime, 2-3 sprigs of oregano, and 1-2 tsp chili flakes (to taste) for at least 4 hours, or preferably overnight.
- Sift together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
- In a separate bowl, beat 2 large eggs. Warm 1/2 cup milk, melt 1/2 cup shortening and add to the beaten eggs along with the milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Divide the dough into 20 equal pieces. Roll each piece into a 4-inch circle.
- Finely chop the marinated beef.
- Chop 1 medium onion and sauté in 2 tbsp olive oil until softened.
- Add 1 tsp ground cumin, 1/2 tsp paprika, 1/4 tsp cayenne pepper (optional), salt to taste, and the chopped beef to the onions.
- Sauté until the beef is browned and cooked through.
- Place a spoonful of the beef mixture onto the center of each dough circle.
- Top with 1/4 of a hard-boiled egg slice, 1/4 tsp chopped olives, and 1 tsp raisins per empanada.
- Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Brush the tops with milk.
- Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
18g
Fat
52g
Carbs
20g
