← Back to Search Results Spanish
mini-meat-pies

Comments: 0
 

Recipe

Empanadillas de Carne

At the busy Bar Coruña in Santiago de Compostela, trays of these spherical meat pies are constantly emerging from the kitchen and are devoured by the two- and three-deep crowds at the bar. The favorite accompaniment is the thick raspberry-colored Ribeiro wine of Galicia.

Yield : 32 mini meat pies

Ingredients

DOUGH

  • 1 package dry yeast
  • ¼ cup warm water
  • 3½ cups flour
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup warm milk
  • 2 tablespoons melted butter

FILLING

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons minced green pepper
  • 1 pound ground beef
  • Salt
  • Freshly ground pepper
  • 3 tablespoons tomato paste
  • ½ cup water
  • 1½ tablespoons dry red wine
  • ¼ teaspoon crushed dried red chili pepper
  • Oil for frying

Directions

To make the dough, dissolve the yeast in the warm water. Mix together in a bowl the flour and salt. Add the egg, then stir in the warm milk, butter, and the yeast mixture. Turn onto a working surface and knead a minute or two, just until the dough is smooth and no longer sticky, adding more flour as necessary. Place the dough in a bowl greased with oil, turning to coat with the oil. Cover with a towel and leave in a warm spot until doubled in bulk, about 1½ hours.

Meanwhile, prepare the filling. Heat the olive oil in a large skillet and sauté the onion, garlic, and green pepper until the green pepper is tender. Add the meat and cook over a high flame until it begins to brown. Season with salt and pepper. Add the tomato paste, water, wine, and red pepper. Cover and cook 10 minutes.

Divide the dough into thirty-two 1½-inch balls. Roll each into a 3-inch circle. Place 1 tablespoon of the filling in the center of each circle, pull up the sides, and pinch to seal.

Heat the frying oil, at least 1 inch deep, in a skillet. Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are golden. Drain.

Notes

Start preparation an hour and a half in advance. The pies are made with a light yeast dough and are filled with a spicy meat mixture. They are excellent hot or cold.


© 1979, 1980, 1981, 1982 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings, 1/8 teaspoon added salt per serving and 1 cup added oil for frying.

234kcal (12%)
33mg (3%)
3mg (6%)
26mcg RAE (1%)
194mg
16mg
9g
2g
1g
24g
38mg (13%)
398mg (17%)
6g (30%)
11g (17%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucid-food Lucid Food
by Louisa Shafia
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
martin-yans-china Martin Yan's China
by Martin Yan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lidias-italy Lidia's Italy
by Lidia Bastianich
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?