MEAT EMPANADAS: Delicious New Mexico Style Minced Meat Empanaditas Recipe/Empanadas de Carne

These aren't your usual Meat Empanadas/Empanadas de Carne. These are delicious New Mexico style Minced Meat Empanaditas. The filling is made with beef or pork, pine nuts and sweet & savory spices. The dough uses a bit of yeast to ensure a pillowy fried bread exterior. They're delicious all by themselves, but you can serve them with guacamole, salsa, sour cream, or queso. Read on for the recipe.

Meat Empanadas/Empanadas de Carne

For the filling:
2lbs. beef or pork (plus broth)
1/2 cup pine nuts
1/2 tsp. allspice
1 tsp. nutmeg
3/4 cup sugar
1 tsp. salt
*optional 1/2 cup raisins or applesauce

For the dough/masa:
1 1/8 tsp. dry active yeast (approx. half a package)
3 cups lukewarm water
2 Tbsp. sugar
1/2 tsp. salt
1 egg, lightly beaten
4 Tbsp. shortening, melted
enough flour to make a dry dough (I ended up using 8 cups)

*Plus plenty of oil for frying

Cut meat in small pieces and cook by boiling it in water until tender. Remove and let meat cool, but save broth for later. Once meat is cooled, place it in food processor along with pine nuts, allspice, nutmeg, sugar, and salt. Grind until you have a moist thick filling. Add a little of the broth, if necessary, so that it's not too dry. I used about half a cup. Place minced meat in the refrigerator while making the masa.

Place yeast, sugar, and salt in large mixing bowl. Add water and mix until dissolved. Add in lightly beaten egg and melted shortening, and mix to combine. Begin adding in flour. Start mixing with rubber spatula but switch to using clean hands when necessary. Knead until you have dry dough. Break off pieces of dough and roll out using rolling pin to form discs that are anywhere from 4" to 7" in diameter. Fill center of pattie with minced meat. Fold over and pinch edges together to form a seal. (It's helpful if you chill the empanadas in the refrigerator for about 10 minutes before frying them.) Deep fry until golden brown on both sides.

Depending on the size, this recipe will make between 3 and 6 dozen.

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