E N G L I S H-12
GROUND BEEF AND POTATO MINI EMPANADAS
1 cup yellow corn flour
1 ¼ oz. hot water
1 tbsp. salt
2 sheets of plastic wrap larger
than the mini empanada mold
1 cutting board
8 oz. ground beef
1 tbsp. canola oil
2 white potatoes, peeled
1 ripe tomato, peeled and diced
4 tbsp. finely chopped white onion
1 tsp. finely chopped cilantro
2 tsp. ground cumin
Salt and pepper to taste
1. Combine the flour, water, and salt; mix until the dough is soft and smooth.
Set aside.
2. Heat the oil in a skillet, add the onion and garlic and cook for about 2 minutes;
add the tomato, bay leaves, salt and pepper to taste.
3. Reduce the heat to medium and cook for about 10 minutes.
4. Add the remaining ingredients and cook until the shrimp loses its raw color and
turns pink, about 5 minutes. Remove from the heat and let cool.
5. Preheat your Oster
®
Mini Empanada Maker. This will take about 5 minutes, or
until the green button lights up.
6. Divide the dough into 12 balls. Place the plastic wrap on a flat surface and place
a ball of dough on the plastic; then cover the dough ball with another piece of
plastic wrap and use the cutting board to press the ball into a circle.
7. Pick up the dough circle together with both layers of plastic and place the whole
thing on the mini empanada mold. Remove the top layer of plastic and spoon a
small amount of the shrimp mixture onto the middle of the dough. Close the mold
and press firmly. Open the mold, lift up one side of the plastic and remove the
mini empanada. Set aside.
8. Repeat the previous step until you have formed 12 mini empanadas; place 6 of
them into your Oster
®
Mini Empanada Maker and close.
9. After a few seconds you will see the green light button go off; now wait about
3 minutes, or until the green light goes back on. At that point, your mini
empanadas are ready. Remove them carefully.
10. Repeat with the remaining 6 mini empanadas and you will have 12 flavorful mini
empanadas.
Preparation Time: 30 minutes. Makes 12 mini empanadas.
