I'm Hipatia Lopez, and I�m the creator from the �Empanada Fork� that may help you easily follow my empanada recipe below! - Pastry
During the Christmas season of 2010, my better half Henry, your family chef, and i also were preparing 100 empanadas, that we had to seal one by one! When i did my duty, which appeared to continue forever, my thumb begun to hurt. Then the thought occurred to me, �I wonder whether there is a utensil I will use to seal the empanadas?� That thought sparked an invention.
An Empanada Eureka Moment
I did my research and that i could not find a utensil that might solve my problem, therefore i decided to make one myself! Once i told my hubby, his reply was: �Go for this!� I contacted lawyers and I realized I had been on the journey to something �big� but got my empanada fork patented in December 2012-the holiday season once more. Since that time, restaurants have tested it and liked it and I�ve found that I will use my own invention to produce a number of dishes faster to organize!
Read Related: Party Recipes With A Latin Flavor
Some restaurant owners inform me they tried it to mash bananas, potatoes and chicken. The �empanada fork� can seal many foods such as patties, pastas and pastries. I�m positive that over time you will have a �mini empanada fork� available. Now, the recipe!
BEEF EMPANADA FILLING
Ingredients:
1 pound ground beef
1 tsp apple cider vinegar
1 teaspoon achiote
1 chicken & tomato bouillon cube
4 cloves garlic (blended or chopped extra fine)
1 medium white onion (chopped fine)
salt and pepper to taste
olive oil for sauteing
Instructions:
Chop the fir onion finely and saute in large skillet with olive oil on medium heat. Chop garlic cloves and increase onions, sauteing until onions are soft and translucent.
Once the onion is in a position add the hamburger and blend it all up. Then add vinegar, achiote, pepper and salt, chicken & tomato bouillon mix towards the meat and stir until blended well.
Add a mug of water and convey a combination to some boil, then lower heat and let cook before meat is browned.
Let the mixture cook on medium heat until a lot of the water has evaporated. Make any final changes in season/salt content.
When finished cooking, make use of the filling for empanadas.
As well as, be sure to seal them the Empanada Fork! - Pastry
