hello! I have been craving spanish empanadas for months now, the meatpie things with the meat and olives in them, or with eggs too. the only place that has good ones is in Miami and I cant get there every weekend lol! So i was sondering if anyone had and would share the recipe with me???? Pretty Please! I am italian and all i know is they are sooooooo awesome. Every time i do go to Miami, I buy like 12 of them to take home with me. Some help

Im not sure about spanish empanadas but we have empanadas here in the Philippines too, of course empanadas are of Spanish origin but the Iberian version is more savoury usually with chorizos, while our version is on the sweet side, I have some recipes if you wanna try them

TUNA EMPANADA
Serves: Makes 26 pieces
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy

ngredients:
2 tbsp Cooking oil
2 tbsp Garlic,minced
1 pc Onion, diced
2 cans tuna, flaked
1 pounch (Menudo Afritada(Meat Stew )Mix dissolve in:
1 cup Water
1 cup potatoes, diced (1/2"x 1/2" )
1/4 cup Raisins 2 1/2 cups Flour
1 tsp Salt
1 tbsp Sugar
1/2 tbsp Shortening
8 tbsp Ice cold water

Cooking Instructions:
1.In a pan heat oil, saut'e garlic and onion for 2 minutes.
2. Add tuna flakes, saut'e for 2 minutes
3. Add the dissolved Menudo Afritada (Meat Stew ) Mix and Potatoes. Simmer until sauce thickens
4. Add the raisins and simmer for 2 minutes.

Crust:

1. In a large bowl, combine flour, salt, and sugar together.
2. Add the shorteningto flour mixture andcut it wiht a pastry blender until sandy.
3. Add water one tbsp at a time to form into ball. Roll out the dough and cut into 1 1/2" round pieces.

To assemble the Empanada;

Place 1 teaspoonful of the prepared filling at the center of each piece of crust.
Fold it forming half moon shape pieces. Twistthe edges to seal completely.

Arrange them on cookie sheet and brush top with eggwash. Bake at 350 F for abouth 30 minutes.

Pork-Chicken Empanada

*Filling:
1 Tbsp oil
1 Tbsp butter
1 tsp minced garlic
1 medium onion - chopped
1/2 cup finely chopped bacon
1 cup minced pork
1 cup chopped chicken meat
1 cup peeled and diced potato
1 tsp Worcestershire sauce
1 tsp sugar
salt and pepper (to taste)
1/2 cup frozen peas
1/2 cup raisins - chopped
2 hardboiled eggs - sliced
chicken stock

*Pastry:
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1/2 cup butter
5-6 Tbsp cold water

*For filling:

1. Saute garlic and onion in oil.
2. Add pork, cook in medium heat for about 15 minutes. Mash from time to time to break up meat. Add chicken stock 1-2 Tbsp at a time if the pork is getting too dry.
3. Add seasonings - Worcestershire sauce, sugar, salt and pepper.
4. Add chicken, cook in medium heat for a further 10 minutes or until chicken meat is opaque and cooked thru. Again add chicken stock a little at a time if it's getting too dry.
5. Add potatoes, peas, and raisins. Cook until peas and potatoes are cooked through (about 5 minutes). Blend in the butter.
6. Remove from heat and cool.


*For the pastry:

1. Combine well the flour, baking powder, salt and sugar in a bowl.
2. Cut in butter to the flour mixture with pastry cutter or two butter knives until particles are pea-sized.
3. Add water a tablespoon at a time while tossing the flour mixture with a fork until all the flour is moistened and can be formed into a ball. Press the dough ball while turning a few times to incorporate all the flour in.
4. Wrap in plastic cling film and chill in the fridge for 30 minutes.


*To assemble:

1. Preheat oven to 400F/200C/gas mark 6.
2. Remove cling film from the dough and flatten with a rolling pin on a floured table or surface and shape into a log. (I usually use greased paper at the bottom and plastic cling film on top)
3. Cut a piece and form into a ball about the size of a golf ball (1-inch in diameter).
4. Flatten on the surface and roll out thinly into more or less a round shape.
5. Put a heaping tablespoon of the filling mixture on the rolled out dough and top with a slice of hard-boiled egg.
6. Pull one end or half of the dough over the other forming a half-circle shape.
7. Seal edges by pinching by hand or with the tines of fork while cutting excess dough in the process. Repeat with the rest of the dough and fillings.
8. Arrange empanadas on a lightly greased baking sheet and brush tops with egg wash (1 egg beaten with 1 tsp milk).
9. Bake in oven for 20-25 minutes. Remove and serve warm or cold.

*Note: You may also deep-fry the empanadas instead of baking.

Oh I found one, the Spanish style one
EMPANADA (SPANISH MEAT PIE)

PIE CRUST:

6 c. flour
1/4 c. butter
1 pkg. dry yeast
1 1/2 c. lukewarm water
1 egg
2 tbsp. salt

Combine flour and butter, mix well. Dissolve yeast in 1/2 cup lukewarm water, add salt in the rest of the water. Beat the egg. Add all together and knead lightly. Add more flour, if needed, until it doesn't stick to hands. Cover with a dish towel and place in a warm place to rise, about 2 hours.

MEAT FILLING:

1 1/2 lbs. chopped chuck
4 Spanish sausages
1 onion
2 green peppers
1 lg. can tomato sauce with 1/2 can water
Seasoning to taste (very little because sausage has enough spice)

In a pan, add a little oil and chopped up onions; brown lightly. Add meat and peppers and sausage. Make sure sausage has been cut up and fried, separate. Then put all together and cook for about 5 minutes. Preheat tomato sauce with water and add to meat. Bring to a boil and turn off burner. Roll out dough like you do for regular pie, for top and bottom crust.

Put bottom crust, overlapping, in 10 x 15 x 5/8 inch pan. Pour in meat filling. Put top crust and overlap the top with the bottom. Make several holes on top with fork. Bake at 400 degrees for 30 minutes.