For the dough: In a medium bowl mix beaten eggs, water, salt and sugar. In a large bowl combine the flour and mixture from your medium bowl. Knead very well until very smooth. Let rest for 10-15 minutes.
Ingredients:
- For the filling:
- 4 potatoes, diced
- 1/2 kg ground pork
- 1/2 cup raisins
- 2/3 cup water
- 1/4 teaspoon salt
- 4 cups flour
- For the dough:
- 3 egg yolks, beaten
- 2 tablespoons sugar
- 1/4 cup sugar
- 1/4 cup lard
- 1/2 teaspoon MSG
- 2 tablespoons sweet pickle relish
- 1 cup boiled minced garbanzo beans
- 1 chopped onion
- pepper to taste
- 1/2 cup water
Cooking Directions:
1
2
On a dusted rolling board, roll the dough out into a 1/8 inch thick layer. Cut the dough into circles with round cookie cutters. Set aside to make the filing.
3
For the filing: In a wok, cook lard, garlic, onions and ground pork. Once the pork begins to cook for a while, add the rest of your ingredients. Cook until tender. Season to taste. Then add 4 tablespoons of flour and stir very well until all ingredients have blended. Let cook until ready. Set aside.
4
To combine: Place filing in the middle of each round circle of dough, about 1 tablespoon filing in the center. Fold over to form the empanada, like a turnover, and flute the edges. Fry in deep hot fat until golden brown.
5
Serve as an appetizer.
