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Empanaditas ~ Homestyle New Mexican Buffalo Turnovers

October 25, 2010

Chile Wreaths
Roadside Stand
High Road to Taos
September 2010
Karen Rivera

Ahhh, empanaditas. The holidays just wouldn’t be the same without them. These can be made with almost any kind of filling, it doesn’t have to be meat. I’ve used purreed cooked pumpkin, chicken seasoned with red chili sauce, ground pepitas mixed with green chile. I use buffalo but pork or beef work as well

The recipe make a lot, so freeze them after they cool and reheat in the oven.

Empanaditas Dough

2 Tbsp. sugar
3 cups flour, approximately
¼ tsp Salt
1 tsp baking powder
¼ cup shortening
1 Egg

Fat for deep frying

Into large bowl, add first five ingredients mix well.  Add egg and enough water to mix. Knead until  satiny smooth.

Roll out circles of dough about 3 inches in diameter.

Place about 2 TBL of  filling in center of each rolled out circle of dough.  Fold and pinch together with tines of fork around pastry.  With fork poke once a hole on top of each empanaditas.

Heat oil and fry until golden brown.


Meat Filling

2 1/2 lbs buffalo, beef or pork
3/4 c. turbinado or brown sugar
1 tbs cinnamon
1 tsp of nutmeg

Boil meat in water until tender.  Remove from water, grind in meat grinder.  In large bowl, combine meat and all other filling ingredients, move  ingredients to sauce pan adding enough stock from meat, cook for 5 minutes, or until water evaporates.


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