By SanPasqual'sKitchen on February 06, 2012
It wouldn’t surprise me to find out that my kid’s friends thought I never left the kitchen. They seemed to have the knack of showing up right in the middle of me preparing supper or some weekend treat. I never minded. There is nothing more satisfying than feeding a teenage boy. One time in particular I remember making empadadillas, a dish most Georgia boys aren’t acquainted with. The oddity of the name gave the young man some hesitation, but soon he was devouring them. After that, when he called the house, he always asked if I was making empadadillas. Of course he didn’t say empadadillas, but empadiadas or empediamas. hahaha I hope you enjoy them just as much!
Ingredients (Makes 10 6" empadadillas)
Dough (Adapted from Daisy Cooks! Cookbook)
3 cups all purpose flour
1 tsp fine sea salt
½ cup cold water
1 egg plus 1 egg white
1 tsp sherry vinegar
3 tbsp butter
Stir the flour and salt together in a large bowl.
Beat water egg, egg white, and vinegar together in a small bowl.
Cut butter into flour mixture. I do this with my hands until it resembles crumbs.
Make a well in the center of the flour and add wet ingredients.
Wrap in plastic and refrigerate for at least one hour or up to overnight.
(It can also be frozen)
4 cups leftover roast beef
1 28oz can of whole or diced tomatoes
1 lg bell pepper
1 lg onion
2 cloves of garlic
1 bay leaf (optional)
Salt and Pepper to taste
Olive oil for sautéing
Sauté onion and bell pepper until translucent and add garlic and cook for 5 minutes longer or until golden. Add tomatoes and roast beef.
Let simmer until most all of the liquid has evaporated, shredding the roast beef as you stir.
When most of the liquid is gone, remove from heat and let cool.
Remove dough from the refrigerator and cut into 10 equal balls.
Roll each ball into a 6” circle.
Put filling in the center, fold, and seal edges with a fork.
Fry in medium hot oil until golden brown.