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Fried Guatemalan Empanadas appetizers, mexican, groundmeat, latin amer, pastry 1 cup flour 1/2 teaspoon salt 1 teaspoon baking powder 2 tablespoon shortening 1/3 cup milk 1 filling: 1 lb ground meat 1/4 teaspoon black pepper 3 tablespoon tomato paste 1 teaspoon salt 1 tablespoon shortening 2 tablespoon chopped onion 1 tablespoon chili powder Mix together as for biscuits, but roll very thin. Cut with large size biscuit cutter. Filling: Fry onion and meat in shortening until brown, add other ingredients, and cook 15 minutes. Spoon mixture onto round of pastry, fold over, and press down edge with fork. Fry rapidly in deep fat until brown. Serve immediately. Makes approximately 50. The Literacy Council of Northern Virginia: _The Literate Gourmet_(1988 cookbook) -- Fried Guatemalan Empanadas (Embassy of Guatemala) From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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