Tupperware Empanada Maker

If you have any questions about the Tupperware Empanada Maker, please contact me at audreyoka@cox.net or call me at 805-451-9538.

A few empanada recipes:

Mead Filled Empanadas

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes. Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Press in the empanada maker.

Bake at 375 degrees for 15-20 minutes.

Filling:

1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

Saute onions and garlic in hot oil until translucent. Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer 30 minutes.

Pineapple Filling:

1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. cornstarch
1/2 c. sugar

Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done.