Making Empanadas

I had so much fun making this new Mexican/Spanish dish! Here's how I did it:




First I threw a pork roast in the crock pot on low over night. I had some extra enchilada sauce so added that as well.



Let it set and when cooled shred the meat and mix in the juices. Heat oil/butter and cook onion, garlic, and peppers. Add meat mixture to pan and add two cups beef broth.






The recipe called for making a volcano in the flour, adding eggs, butter, and water and just mixing it all up with your hands. It was fun! :-)



I rolled the dough into a long tube and cut off a small portion and rolled it into a circle. Add the meat into the middle and fold over to make a "half moon".



Seal the edges with a fork all the way around. Fold up each side. Eli and I decided to turn it over, but there was some leaking of the juices, so I think next time I will leave it with the folds up, not down.




Then, mix one egg and paint on the top.



Place on grease baking sheet, make a small air-hole, and bake at 375 for 20 min.
You can also make them up and freeze before baking, then take out as needed and bake frozen.
Fun to make and Yummy! Silas ate two! Next on my list is corn tamales...