The Secret Ingredient
Ingredients
- ●1 small russet potato, unpeeled
- ●2 tablespoons olive oil
- ●1 pound lean ground beef
- ●2 medium onions, chopped
- ●1 large green bell pepper, chopped
- ●1/2 cup pimiento-stuffed green olives, chopped
- ●4 MAGGI Beef Flavor Bouillon Cubes, crushed
- ●1 tablespoon chili powder
- ●1 teaspoon ground cumin
- ●4 1/2 cups all-purpose flour
- ●1 tablespoon baking powder
- ●1 teaspoon salt
- ●1 cup vegetable shortening, melted
- ●1 cup warm milk
- ●1 large egg, beaten
- ●1 large egg yolk, beaten
- ●Vegetable oil for deep frying
- ●1 cup finely chopped fresh cilantro
- ●1/4 cup fresh lime juice
- ●1/4 cup MAGGI Seasoning Sauce
- ●1 to 2 tablespoons packed brown sugar
- ●2 teaspoons hot pepper sauce
Make It
Step 1
Cover potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate potato (should have 1 1/2 cups); set aside.
Step 2
Heat olive oil in large skillet over medium-high heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, olives, bouillon, chili powder and cumin; cook for 3 minutes. Let cool.
Step 3
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. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work.
Step 4
Heat vegetable oil in large saucepan for frying.
Step 5
Place 1/4 cup 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 empanadas at a time until golden brown or place on baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or until golden brown.
Step 6
Combine cilantro, lime juice, seasoning sauce, brown sugar and hot pepper sauce in medium bowl. Serve empanadas warm with spicy cilantro dipping sauce.
