NEGOSYO PAMBAHAY RECIPE

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*BARBECUING AND GRILLING
*TAPA
*EMBUTIDO
*BACON
*LONGANISA
*CORNED BEEF




''Barbecuing and grilling''


Barbecuing and grilling refer to a fast cooking directly over high heat. It is derived from the word “barabicu” found in the language of the Taino people of the Caribbean. The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Meat Materials:

* 1 kg Pork pigue or kasim 1/4 inch thick


Curing Mix:

* 1/2 tbsp Salt, refined
* 1/4 tsp Curing salt
* 1 tsp Phosphate
* 1/4 cup Chilled water (to dissolve the above ingredients)

Extenders:

* 1 tbsp Isolate
* 1/2 cup Water

Seasonings:

* 1/2 cup Brown sugar
* 2 tbsp Fresh garlic, minced
* 2 tbsp Soy sauce
* 1/2 cup 7-up
* 1/4 cup Pineapple juice
* 1/2 tbsp Ground black pepper
* 1/4 cup Tomato catsup
* 1/2 tsp MSG
* 1 tsp Meat tenderizer
* 1/2 tsp Meat enhancer
* 1/2 tsp Beef aroma
* 1 tsp BF blend (added for the last mixing)

Here’s How

1. Chill meat and slice into desired sizes (1″x1″)
2. Prepare the ingredients and soak meat overnight and place in the refrigerator
3. Drain. Arrange symmetrically in sticks (2-5 pcs. meat per stick).
4. Broil in charcoal as needed.
5. Package and freeze for keeping quality.

Yield: 20 sticks






"TAPA"

Tapa is ideally made from beef, however, this can also be prepared from carabeef, horse meat, chevon and pork.

Lean meat with big muscles and with minimum fat are selected. Meat with muscles containing many connective tissues is not ideal but may be used. Meat from round., chuck and loin are good materials while meat with muscles from the neck and from the shank region is too tough. Tapa is commonly sliced and seasoned, can be dried.

Meat:

* 1 kg Pork lean, sliced 1/4 inch thick


Extenders:

* In 1/2 cup water, add 1 tablespoon isolate and 1 teaspoon carageenan.

Curing Mix:

* 1 tbsp Salt, refined
* 1/2 tsp Curing salt
* 1 tsp Phosphate
* 1/4 tsp Vitamin C powder
* 1/4 cup Water, chilled

Seasoning:

* 6 tbsp Sugar, refined
* 1 tbsp Black pepper, ground
* 2 tbsp Garlic, chopped finely
* 2 tbsp Anisado wine
* 1/2 tsp Vetsin (MSG)
* 1/2 tsp Meat enhancer
* 1 tsp Paprika powder

Procedure

1. Select good quality raw materials. Trim and weigh.
2. Slice into 1/4 inch thick.
3. Mix meat with the curing ingredients until tacky or sticky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings. Mix thoroughly for even distribution of ingredients.
6. Place in white plastic container, loosen the cover and cure at room for 8 to 10 hours (or refrigerate in the middle compartment with a temperature of 1 to 4°C overnight).
7. Mix again before packaging.
8. Store in freezer.

Yield: 1 kg of meat = 1.3 to 1.5 kgs of pork tapa

Packaging Materials:

* Polyethylene, plastic bag
* Styrophor with clingwrap on top





"EMBUTIDO"


Embutido is a Filipino recipe frequently served during special occasions. The demand for this product as a daily fare on the Filipino dining table is increasing. Processing and cooking embutido is easy and it has a long shelf life.

Meat Ingredients:

* 800 g Pork lean or pigue, ground finely
* 200 g Pork backfat, ground


Extenders :

* 1-4 cup TVP (used to substitute a portion of the lean meat)
* 1 tbsp Isolate
* 1/2 tsp Carageenan
* 1/2 cup Water (hydrate the ingrdients above for 3 minutes or until soft)

Seasoning:

* 1 tbsp Salt, refined
* 1 tsp Phosphate
* 1/2 tsp Curing salt
* 1/4 cup Water, chilled
* 6 tbsp Sugar, refined
* 1 1/4 tsp Black pepper, ground
* 2 tbsp Pickle relish
* 1/2 tsp MSG (optional)
* 1 1/4 tsp Onion, chopped finely
* 2 tbsp Raisings (1 small box)
* 3 tbsp Vienna sausage, chopped or slice for stuffing
* 2 tbsp Milk powder
* 2-4 tbsp Potato starch
* 2 tbsp Carrots, chopped finely
* 1 pc Egg, fresh
* 1 pc Chorizo de bilbao, chopped coarsely (optional)
* 1/4 c Cheese, grated (optional)
* 1 pc Egg, boiled, sliced into 4 for stuffing (chicken or quail)
* 2 tbsp Butter (spread in aluminum foil)

Procedure

1. Hydrate 1/4 cup TVP plus 1/2 cup water for 3 minutes or until soft.
2. Combine meat, salt, phosphate (dissolved in water) and curing salt and mix until tacky or sticky. Add the rest of the ingredients and add 1 fresh egg and potato starch at the last portion.
3. Spread butter in aluminum foil and spread meat mixture (1 cup per roll), allowing 1 inch on each side. Line the boiled egg or sliced sausage in the middle. Roll the meat and twist both ends. Be sure that the roll is tight.
4. Prick foil with pin and steam for 1 hour. Cool.
5. Chill in refrigerator. Unwrap and slice before serving.
6. Freeze the embutido if to be sold.

Yield: 1.5 kgs (6 rolls of 250 g per roll)





"LONGANISA"



Meat processing provides livelihood projects for would-be entrepreneurs. One of the best resources we have in the country are hogs.

Slaughtering of hogs will give a 70-75% dressing percentage. An 80 kg of hog will give a carcass (bone-in) of 60 kg. If the carcass is cut into primal cuts (pige, loin, paypay and kasim) they are called the fabricated cuts. Cutting the fabricated cuts into retail cuts will give an income of P1,000 – P1,500 per carcass including the sale of the bones and the internal organs.

However, if one is interested to process healthy longganisang Pinoy, carcass will have 40 kgs. lean and fat which can produce 60 kgs. of longganisa which should include Organic Fibers that will increase the yield of the product by 50%, thus bringing down the cost.

Meat Ingredients:

* 700 g Pork lean, ground coarsely
* 300 g Pork backfat, cubed

Curing Mix:

* 1 1/4 tsp Salt, refined
* 1/2 tsp Curing salt
* 1 tsp Phosphate
* 1/4 tsp Vitamin C powder
* 1/4 cup Chilled water (to dissolved 4 ingredients above)

Extenders:

* 1/4 cup TVP
* 1/4 cup Qualicel
* 1/4 cup Versagel
* 1/4 cup Water

Seasonings:

* 1 1/2 tsp Sugar
* 6 tsp Garlic, fried
* 1 tsp Black pepper, ground
* 3 tsp Anisado wine
* 1/2 tsp Meat enhancer
* 1/2 tsp MSG
* 1 tsp Annatto powder
* 1 tsp Paprika powder
* 1 tsp BF blend (binder/filler)

Procedure:

1. Select good quality raw material. Grind meat and backfat coarsely.
2. Measure or weigh all ingredients. Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix till well blended.
3. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day.
4. Stuff into clean, fresh natural casing or collagen casing. Link to desired lengths (4 inches long).
5. Pack in polyethylene bags (1/4 or 1/2 kg.) and store in freezer.

Packaging materials:

* Natural hog casing or collagen casing (#23-28)
* Polyethylene bags 1/4 kg- 1/2 kg.




"BACON"



Ingredients:

* 1 kg Pork belly or liempo, boneless, skinless
* 1 tbsp Salt, refined
* 1/2 tsp Curing salt
* 1 tbsp Sugar, refined/honey
* 1 tsp Phosphate
* 1/4 tsp Vitamin C powder
* 1 tbsp Isolate*
* 1 tsp Carageenan*
* 1/2 cup Water chilled
* 1/4 tsp Meat enhancer
* 1/4 tsp Smoke flavor
* 1/2 tsp MSG
* 1/4 cup Fibrill

*These two ingredients minimize shrinkage in bacon and promotes better sliceability.

Procedure:

1. Select good quality raw materials. Slice belly (bone less & skinless) paper thin.
2. Apply ingredients previously dissolve in water on both sides.
3. Cure at refrigeration temperature for 8-10 hours.
4. Pack with styropore with cling wrap. (Arrange symetrically)
5. Freeze.
6. For cooking, add little amount of fat to non stick pan.
7. Serve with fried rice or put in sandwiches with garnishing.




"CORNED BEEF"




Meat Material: Beef brisket, cubed 1×1/2″ or any boneless beef – 1 kg

Cover Pickle Ingredients:

* 1 cup – Water
* 1 Tbsp – Salt, refined
* 1-1/4 Tbsp – Sugar, refined
* 1 tsp – Curing salt
* 1/4 tsp – Vitamin C powder
* 1 tsp – Phosphate


Cooking Ingredients:

* Add 2 cups water to the meat and cook with the following ingredients:
* 1 tsp – Nutmeg
* 1 tsp – Corned beef seasoning
* 1 tsp – Garlic powder
* 1 tsp – Vetsin*
* 2 Tbsp – Trimix (after cooking)**
* 2 Tbsp – Carageenan

* Add after flaking
** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product.

Procedure:

1. Select good quality raw materials.
2. Cube the meat into 1 x 1/2 inch
3. Prepare the cover pickle (40 degree salinity)
4. Immerse raw materials into the cover pickle.
5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days.
6. Flake. Separate lean from the stock (sabaw)
7. Pack in polyethylene bags and keep in freezer.





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'"UBE HALAYA"


Recipe #1 Ingredients:

* 1 kilo ube, boiled and grated
* 2 cups coconut milk
* 2 cups evaporated milk
* 1 ¼ cups sugar
* butter for greasing

Procedure

1. In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar.
2. Cook over medium fire until very thick.
3. Stir constantly to prevent sticking.
4. Mold in greased pans. Cool.

Recipe #2 Ingredients:

* 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
* 250 g sugar
* 1 cup sugar (or as desired)
* 1 can condensed milk
* 2 cups coconut milk
* butter

Procedure

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.



"CASSAVA CAKE"


Recipe #1 Ingredients:

* 1/4 cup sugar
* 1/4 bottle macapuno (12 oz jar )
* 1/2 can-coconut milk
* 2 oz butter
* 1/2 tsp vanilla
* 1 packet frozen cassava, grated


Topping:

* 1/2 can condensed milk ( 300ml can )
* grated cheese

Procedure

1. Mix sugar and butter until smooth.
2. Add cassava, macapuno and coconut milk.
3. Add vanilla. Stir together. Bake in 350°F oven 30 minutes or until cooked.
4. Pour condensed milk on top of cassava cake.
5. Sprinkle grated cheese on top.
6. Put back in oven top shelf until brown.

Recipe #2 Ingredients:

* 1 pkg-frozen cassava or fresh grated
* 1/4 cup-sugar
* 1/2 tsp-vanilla
* 1/2 can-coconut milk
* 2 oz.-margarine
* 1/2 can-condensed milk
* grated cheese

Procedure

1. Mix sugar and margarine until smooth. Then, add the cassava and coconut milk. Add vanilla and stir. Bake for 30 minutes at 400 degrees.
2. Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top. Place in the oven and brown the topping. Serve while hot.

Recipe #3 Ingredients:

* 2 packages grated cassava
* 1 can coconut milk
* 1 bottle macapuno strips
* 2 eggs
* 2 tsp vanilla
* 1 can condensed milk

Procedure

1. Mix all 5 ingredients and 2/3 of condensed milk.
2. Bake at 350 degrees 45 min to 1 hour
3. Spread rest of condensed milk on top, cook for another 5 minutes

Recipe #4 Ingredients:

* 2 lbs grated cassava
* 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
* 1 (12 ounce) can evaporated milk
* 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
* 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
* 2/3 cup sugar
* 3 eggs, plus
* 3 egg whites
* 1 cup grated coconut

Topping:

* 3 egg yolks

Procedure

1. Preheat oven to 325° F.
2. In large mixing bowl combine cake ingredients.
3. Mix well.
4. Pour equally into two large greased rectangular pans.
5. Bake until top is no longer liquid (approximately 30 minutes).
6. Mix topping ingredients well and spread evenly on the two cakes.
7. Bake an additional 20 to 30 minutes.
8. Cool cakes completely.
9. Slice each cake into 24 equal squares.


"PUTO"


PUTO Recipe

These all time favorite Filipino delicacies can be eaten as snacks or as a breakfast, both paired with a cup of hot chocolate or coffee. Making and selling puto and kutsinta are hit business opportunities because:

1. they are ridiculously easy to make
2. they require very little capital
3. you can mark them up to as high as 300%
4. and they are still affordable to the masses

Materials and Ingredients Needed

* Steamer
* Mixing bowl
* Strainer
* Muffin pan
* Measuring cups & spoons
* Wooden spoon or wire whisk



* 2 cups rice flour
* 1/2 tsp salt
* 2 tsp baking powder
* 2 cups coconut milk
* 1 cup white sugar
* 1 tsp anise seed (optional)
* 1 cup grated coconut or coconut flakes

Procedure

1. Sift the rice flour, baking powder, salt, and white sugar together.
2. In a bowl, add coconut milk to the sifted ingredients and blend until the mixture is smooth.
3. Add anise seeds or whatever flavoring you wish (vanilla, pandan, etc.) Mix and blend thoroughly.
4. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking.
5. Steam for about 30 minutes.
6. Check for doneness by inserting a toothpick into the center of puto — the toothpick must come clean.
7. Top with grated coconuts.

Tip:

* Don’t place the puto in a covered container right after it is steamed, otherwise it will get soggy. Wait for it to cool down first.
* Puto is best serve hot, so try offering it as a breakfast alternative around your neighborhood.

How Much Will You Make

Puto is sold in packs. The going rate for plain homemade puto is P2.50 per piece, or P30 for an even dozen. You may charge a higher price for flavored puto, although people rarely buy too much of one particular flavor. Your best bet is to offer a combination of flavors in one pack.



"KUTSINTA"



KUTSINTA Recipe

Materials and Ingredients Needed

* Steamer
* Mixing bowl
* Muffin pans or small, shallow bowls
* Measuring cups & spoons
* Wooden spoon



* 2 cups cassava flour
* 2 cups all-purpose flour
* 4 tsp lihia or lye water, P22.50 for 250g, available in supermarkets
* 2 cups pandan juice
* 8 tsp butter
* 2 cups brown sugar
* Freshly grated coconut as topping

Procedure

1. Mix the butter and sugar.
2. Sift the all-purpose flour and cassava flour.
3. Combine these with the mixed butter and sugar.
4. Pour the pandan juice and lihia and mix again until the texture is smooth.
5. Pour into a muffin pan or shallow bowls, making sure to leave room at the top.
6. Steam for 20 minutes.
7. You may sell this with grated coconut on the side.

Tip: Be careful about the amount of lihia you put in, studies have shown that too much of it can actually cause corrosive burns in one’s esophagus and stomach.

How Much Will You Make

Homemade kutsinta sells for P1.50 per piece, although you may sell them in packs of 12 and charge an even P20 per pack. Kutsinta spoils easily, so make sure you only make what you can consume in half a day.



"BUKO PIE"



Buko Pie Recipe #1

Ingredients:

* 2 cups buko meat
* 3/4 cup sugar
* 1/2 cup coconut water
* 1/2 1/2 cup evaporated milk (or fresh milk)
* 1/2 cup starch

Procedure:

Pour directly the uncooked mixture into the pastry-lined pan, top with the second crust, brush with eggwash, bake at 400 deg F for 15 minutes then a further 45 minutes at 325 deg F.

Buko Pie Recipe #2

Crust:

* 2 cups all-purpose flour
* 1 tsp. salt
* 2/3 cup shortening
* 1 piece eggyolk
* 1 tsp. vinegar
* 1/4 cup ice water

Filling:

* 4 cups coconut meat
* 1 cup coconut water
* 1 300 ml. can Sweetened Condensed Milk
* 2/3 cup cornstarch

Procedure:

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.

2. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.

2. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F.

Buko Pie Recipe #3 (Filipino)

Ingredients:

Filling:

* 1 tasang asukal
* 1/3 tasang cornstarch
* 1 tasang sabaw ng buko
* 1 tasang gatas evaporada
* 1 kutsaritang vanilla
* 2 tasang ginayat na buko

Crust:

* 2 tasang flour
* 1/2 kutsaritang asin
* 1 kutsaritang asukal
* 1/2 tasang mantikilya
* 1/4 tasang shortening
* 5-6 kutsarang malamig na tubig eggwash

Paraan ng pagluluto:

Filling:

1. Painitin ang oven sa 375 F. Ihanda ang 8 inch pie plate.
2. Ihanda ang palaman: Sa kasserola, paghaluin ang asukal at cornstarch.
3. Ibuhos ang sabaw ng buko at gatas.
4. Lutuin hanggang lumapot. Idagdag ang vanilla at buko. Palamigin.

Crust:

Sa isang mangkok, paghaluin harina ,asin at asukal.idagdag ang mantikilya at shortening. Haluing maigi. Magdagdag ng sapat na tubig para makabuo ng masa. Hatiin ang masa sa dalawa na mas malaki ang isang bahagi. Kunin ang mas malaking bahagi at padaanan ng rolling pinhanggang maging manipis at maging kasinglaki ng pie plate. Ilipat sa pie plate para matakpan ang ilalim at mga gilid nito. Ibuhos ang palaman. Panipisin ang natirang masa at takpan ang palaman. Pisilin ang mga gilid para magdikit ang dalawang crust. Maglagay ng singawan sa pamamagitan ng pagtusok ng tinidor sa ibabaw ng crust pahiran ng eggwash. Hurnuhin ng 25-30 minuto o hanggang pumula ang crust. Palamigin bago hiwain.






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"YEMA"


Ingredients:

1 can condensed milk
2 tbsps butter
4 pcs egg yolks
1 tbsp rum

How to cook:

1. Combine egg yolks and condensed milk in double boiler.

2. Cook until thick, mixing continuously. Remove from heat. Add butter and rum. Cool.





"LECHE FLAN"

Ingredients:
12 eggs (yolk only)
1 can evaporated milk
1 can condensed milk
5 tbsp sugar
vanilla essence
Caramel:
3 tbsp sugar for each aluminum mold
How to cook:
1. Put sugar into the aluminum mold and melt over low heat. Set aside.
2. Mix all the ingredients by hand until smooth.
3. Gently pour the mixture onto the aluminum molds then cover with plastic or


"HALO HALO"


Halo halo is a refreshing Filipino dish especially created for hot climates. It can be served after meals like a traditional dessert, or as a delicious treat in the middle of a long, hot summer afternoon. The eclectic combination of fruits makes halo halo great fun for a summer get-together.
Ingredients:
Vanilla ice cream
Honeydew melon
Bananas
Papaya
Cantaloupe
Shredded coconut
Tapioca
Water
Strawberry gelatin
Crushed


"PICHI PICHI"


Ingredients:
2 cups grated cassava
2 cups water
1 1/2 cups white sugar
1 tbsp. lye water
1 cup grated coconut
How to cook:
1. Mix all the ingredients together, except the grated coconut.
2. Stir well and pour into a microwavable bowl.
3. Microwave for 10-15 minutes (Stir the mixture every 5 minutes)
4. Cool. Cut into serving size pieces.
6. Roll each piece in



"TURON"


Ingredients:
12 ripe bananas, peeled and cut into half, lengthwise
brown sugar
cooking oil
lumpia wrappers
1 can langka preserves
How to cook:
Roll banana in sugar. Wrap banana and langka in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy. Serve with ice cream.


PASTRIES AND BREADS




"HOPIANG HAPON"



Ingredients:

3 cups All Purpose Flour
1/4 cup White Sugar
1/2 cup Vegetable Oil
3/4 cup Water
1/2 Cup Margarine, non-hydrogenated
I T Vanilla
golden yellow food color

Procedure:

Combine all ingredients. Knead to form a dough.
Equally divide the dough into 64 pieces .
If you prefer, larger dice; just divide the dough into 32 pieces.

Filling

Ingredients:

1 1/2 cup Brown Sugar
1 cup All Purpose Flour
1/2 t Salt
1 1/3 cup Sweet Potato, mashed
1/2 cup Water
1/2 cup Evaporated Milk
3/4 cup Condensed Milk
1 1/3 cup Coconut Milk
1/2 cup Margarine, non-hydrogenated
1 t Pure Vanilla Extract

Procedure:

1. Steam sweet potato until cooked. Remove the skin and then mash.
2. In a blender or food processor, combine all ingredients and mix until all dry ingredients are dissolved
3. In a heavy saucepan,cook over low to medium fire. Stir continuously until mixture coats the spoon.

To assemble or how to make:

1. Flatten each dough and form into a circle. Place the prepared filling at the center and then gather the edges to seal. Place filled dough on a tray with the sealed part underneath.

2. Preheat the griddle for a few minutes. Place the prepared HOPIA on the griddle. Using 2 flat wooden spoons, constantly press and turn the sides to form a dice.

3. Continue grilling until all sides are golden brown.


"PANDESAL"


Ingredients:

* 2 cups milk
* 3/4 cup white sugar
* 1/2 cup butter
* 1 (.25 ounce) package active dry yeast
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 6 cups all-purpose flour
* 2 tablespoons dry bread crumbs for topping

How to cook:

1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar; stir until melted. Let cool until lukewarm.

2. Pour the cooled milk mixture into a large mixing bowl. Add the yeast and stir to dissolve. Add the salt, baking soda, baking powder and 4 cups of the flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form into rounds. Place the rolls on 2 lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

6. Sprinkle with bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown.


"EMPANADA"



2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Sift together flour, sugar, baking powder and salt.

Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.

Filling:

1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

Saute onions and garlic in hot oil until translucent.

Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer 30 minutes.