Empanadas

Ingredients

• a cupful of any kind of cold meat
• a small piece of onion
• fry in a little lard
• a hard-boiled egg cut in moderately small pieces
• a dozen seeded raisins
• a dozen stoned olives
• half a cupful of rich brown sauce
• some rich pie-crusts cut into round pieces

Method

1. 1

   Chop cold meat and fry onion in lard.

2. 2

   Add meat, red pepper, and fry for two minutes.

3. 3

   Add egg, raisins, olives, and brown sauce.

4. 4

   Place a spoonful of the mixture on pie-crusts, press into turnovers, fry in boiling lard, and dust with powdered sugar when done.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 15. The excerpt below is the record exactly as published.

EMPANADAS (Chilena) — Chop fine a cupful of any kind of 22 cold meat. Mince a small piece of onion and fry in a little lard ; add the chopped meat and a bit of red pepper and fry two minutes. Add a hard-boiled egg cut in moderately small pieces, a dozen seeded raisins and a dozen stoned olives, then half a cupful of rich brown sauce. Have ready some rich pie-crusts cut into round pieces

Cook this with the app: pantry check, scaling, and the assistant.