Project Plan

Procedures:

Empanada Beef (Meat Filling)

1. Heat the oil in a large frying pan or skillet. Sauté the garlic
and onion for about a minute. Add the diced tomatoes and
cook until the onions and tomatoes have softened about 5
minutes. Stir in the ground beef and pork. Crumble with
a fork to prevent clumping. Season with soy sauce and black
pepper and cook until the meat has turned brown.Add the
potatoes or red bell pepper and carrots and then simmer
covered for about 5-8 minutes or until the veggies have
softened.

2. Uncover then stir in the raisins, raise the heat and cook for
a further 3-5 minutes or until most of the liquid has
evaporated. Add the peas and cook for another couple of
minutes. Set aside to cool down.

Empanada Dough

1. In a bowl of a stand mixer with the paddle attachment, mix

together the flour, sugar, salt, and butter until it looks
crumbly. Pour about 1/2 cup of the ice water into the dough
while the mixer is running. Pour in the remaining ice water
and continue to mix until the dough looks clumpy but soft (it
should not be sticky).

2. Divide the dough into two and form into small disk then
wrap in plastic and refrigerate for about an hour. Roll to
about 1/8 inch in thickness. Use a round cookie or scone
cutter to make the circles. You may make small rounds up to
28 pieces or large ones up to 12 pieces.
Preparing the Empanada for Baking or Frying

1. To fill the cut-up dough, place a small amount of filling

(about a rounded tablespoon if making small empanadas) in
the middle. Do not overfill.

2. Fold the empanada so that you form a half-moon shape.

Either crimp the edges to seal with your fingers or simply use
a fork to seal it. Brush the empanada with a little egg wash
(use one beaten egg) for color.
Members:
Eliseo G. Barte III
Thomas Rain Q. Latonio
Jay Castro
Jaycian Heike Asis
Kate Pardillo
Kenneth Gastardo
Miaka Canarecio
Nicole Samantha Escobar
Avitah Jane Escobar
Zoe Ashley Aniñon
3. Fry the empanadas in a deep fryer until golden brown all
over. For a healthier alternative, bake the empanadas in a
preheated 400-degree Fahrenheit oven for 20-25 minutes or
just until nicely browned all over. Serve warm or at room
temperature.
Ingredients:

Empanada Beef (Meat) Filling

 2 tbsp oil optional if the meat you’re using has a good
amount of fat content
 3 cloves garlic chopped
 1 medium onion chopped
 2 plum tomatoes diced
 1/2 lb ground beef
 1/2 lb ground pork
 4 tbsp soy sauce
 Ground black pepper to taste (optional)
 2 red potatoes diced
 1/2 a piece of a large red bell pepper diced (optional)
 1 small carrot diced
 1/2 cup raisins
 1/2 cup peas

Empanada Dough
 3 cups all-purpose flour
 3 tbsp granulated sugar
 1 tsp salt
 1 cup (2 sticks) unsalted butter, chilled and cut into
small cubes
 ¾ cup water, divided
 Empanada
To be able to:
* Identify the ingredients and procedure of empanada.
* Follow step-by-step recipe to get it right.
* Present the empanada to the Field Demo exhibit