All Easy Recipes. Cook all that you can cook. Meat Pasties
(Empanadas Al Horno)
 
What You Need:           
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  • 1 pound flour
  • ¼ pound lard
  • ¼ teaspoon salt
  • Deep fat for frying
  • Caster sugar (optional)

    FILLING
  • A little fat
  • 2 medium-sized onions cut very finely
  • 1 pound finely cut up chicken (or other light-fleshed bird or veal)
  • Salt
  • ½ breakfast cup cleaned and stoned raisins
  • 2 chilies (if a "hot" taste is preferred)
  • A good pinch of marjoram
  • 1 teaspoon chopped parsley
  • Flour to thicken
  • 2 hard-boiled eggs
  • Olives

    • How To Cook:
    THE SAUCE IS BEST MADE THE DAY BEFORE THE PASTIES ARE REQUIRED:
    1. Heat the fat and fry the onions slightly, add the meat, salt and sufficient water to cover and simmer for 1 hour.

    2. Now add the raisins, the chilies, if used, the marjoram and parsley and cook until the meat is tender.

    3. Thicken slightly with flour and water and cook for another 5 minutes; allow cooling.

    PASTRY:
    1. Now prepare the pastry by stirring the flour and salt into the hot lard.

    2. When it has cooled, roll half of it out thinly.

    3. At intervals of 3 inches over the pastry put 2 teaspoons sauce plus a slice of hard-boiled egg and a stoned olive.

    4. Cover with the remaining pastry, thinly rolled, pat gently round the mounds of filling and cut round the shapes with a pastry wheel.

    5. Fry in boiling fat.

    6. Reshape the odd pieces of pastry and repeat the process until all the pastry is used up.

    7. Serve hot, sprinkled, if desired, with caster sugar.
    		 
    		 
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