PUREFOODS CORNED BEEF EMPANADA


Ingredients:

4 cups MAGNOLIA ALL PURPOSE FLOUR
1 tbsp baking powder
1 tsp iodized fine salt and pepper to taste
1/2 cup STAR MARGARINE CLASSIC
1/2 cup vegetable shortening
3/4 cup cold water

Filling:

2 (210 g eah) cans PUREFOODS CORNED BEEF CHILI GARLIC
1/4 cup frozen mixed vegetables
1 (120 g) pack MAGNOLIA CHEEZEE SQUEEZE PIMIENTO

Procedure:

  1. Combine all dry ingredients in a bowl. Cut in margarine and shortening until mixture resembles pea-size crumbs. Add water a tablespoon at a time. Mix well.
  2. Form dough into a ball and chill for 30 minutes. Roll out dough into a rectangular sheet and roll to resemble a log. Cut crosswise into 16 portions (at 40 grams per piece). Roll out each portion into flat rounds. 
  3. Combine filling ingredients in a pan and bring to a simmer. Set aside to cool down. 
  4. Top with a tablespoon of corned beef filling and fold-over dough to cover filling. Seal edges with a fork. Deep-fry in hot oil until golden brown in color. 

Makes 8 servings

Yield: 16 pieces at 40 grams dough


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