- 1 Kg flour
- ¼ cup oil
- Enough cold water to make a dough
In a large bowl, mix the flour, oil, and water to create a soft dough.
The number of balls all depends on the size of the empanadas. A good size is from 4″ to 6″.
On a flat, floured surface roll out each ball to the size of a tea plate.
Fill with each with a prepared combination of cooked meat, vegetables, and spices, about a tablespoon.
Place filling close to the center. Fold over to create a half circle. Pinch with fingers to close, then press with a fork.
Once you have all the dough rolled and turned into empanadas, heat oil.
When I think the oil is ready, I test the oil by dropping a couple of drops of water into the oil. When the water drops bubble, the oil is hot enough.
Carefully, add the empanadas to the hot oil. They will start to float, at about 2 minutes, turn them over to cook the other side for another 2 minutes.
Remove from oil and drain.
Ham and Cheese Filling:
- Cubes of cooked ham or ham sandwich meat and cheese
- A dollop of olive oil
- Basil or oregano
- Three boneless, skinless chicken breast
- One small onion
- A small strip of green pepper chopped small
- One carrot grated
- A glove of crushed garlic
- Bit of salt and pepper
- Basil and/or oregano
- Bit of paprika
- Depending on if you like rosemary, a small bit too
Cut the onion and chicken into very small cubes. Place all the ingredients together into a saucepan with a bit of oil. Cook until the onions and chicken are well done.