45 mins. to Prepare
35 mins. Cooking Time
0 mins. Standing Time
80 mins. Total
Servings: 40 appetizer servings
HEAT oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, chili powder, cumin, oregano, cinnamon and cloves. Cook, stirring frequently, for 5 to 6 minutes or until onion has softened. Add beef and bouillon; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add tomatoes with juice, olives, currants, water, nuts, sugar and tomato paste. Cook, stirring occasionally, for 5 minutes or until mixture is heated through and has thickened slightly.
COMBINE flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Divide dough into 40 pieces and roll into balls. Roll each ball on a floured surface to a 5-inch circle. Keep dough balls covered as you work.
HEAT oil in large saucepan for frying.
PLACE 1 heaping tablespoon filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanaditas at a time until golden brown or place on baking sheets and bake in preheated 400º F oven for 15 to 17 minutes or until golden brown. Serve warm.
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