My name is Hipatia Lopez, and I�m the creator with the �Empanada Fork� that may help you easily follow my empanada recipe below! - Fork
Through the Thanksgiving holiday season of 2010, my hubby Henry, the family chef, and i also were preparing 100 empanadas, which I had to seal 1 by 1! When i did my duty, which did actually continue forever, my thumb began to hurt. Then the thought occurred to me, �I wonder whether there's a utensil I can use to close the empanadas?� That thought sparked an invention.
An Empanada Eureka Moment
Used to do my research and I could not locate a utensil that might solve my problem, therefore i decided to make one myself! Once i told my better half, his reply was: �Go for it!� I contacted lawyers and i also realized I had been on a journey to something �big� but got my empanada fork patented in December 2012-the holiday season once again. Since that time, restaurants have tested it and liked it and I�ve discovered that I'm able to use my very own invention to create a number of dishes a lot faster to organize!
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Some restaurant managers let me know they used 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 there will be a �mini empanada fork� available. And now, the recipe!
BEEF EMPANADA FILLING
Ingredients:
1 pound ground beef
One teaspoon white wine 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
extra virgin olive oil for sauteing
Instructions:
Chop the 1 onion finely and saute in large skillet with essential olive oil on medium heat. Chop garlic cloves and enhance onions, sauteing until onions are soft and translucent.
Once the onion is ready add the ground beef and blend it all up. Atart exercising . vinegar, achiote, pepper and salt, chicken & tomato bouillon mix to the meat and stir until blended well.
Add a cupful of water and convey the mix with a 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 adjustments to season/salt content.
When finished cooking, utilize the filling for empanadas.
And of course, make sure to seal all of them with the Empanada Fork! - Fork
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