These are truly a labor of love, but the payoff is delicious (also, they freeze well). You could make these with any meat (ie shredded chicken) or even just potatoes or cheese. This uses hot water pastry crust, which rolls out like a dream and holds up well to chunky fillings. The dough I used for these is slightly different than my previous version , so I will post the full recipe. The yellow pepper paste (ajà amarillo) I used adds a very nice medium spicy flavor to the filling. I found it at Sun Foods, and it is probably available at most Latino markets. Makes 50 6" empanadas Beef Filling 2-3 lb beef chuck roast 4 medium red potatoes 1/2 c. frozen peas 6 green onions 1c + 2 c. beef bullion 2 packets unflavored gelatine 1/4 c. chopped parsley 1/4 c. aji yellow pepper paste (optional) OR 2 Tbsp. tomato paste + 3 Tbsp. hot water + 1/2 tsp. cayenne 2 Tbsp. white vinegar 2 Tbsp. salt 1 Tbsp. sugar 2 tsp. black pepper Optional additions: Hard boiled egg sl...
The Magidow family's modern-day recipe box.