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Hi! I'm Valentina and this is my recipe blog. On this blog i'll be posting fun, easy-to-make recipes that everyone will enjoy.

Hi again! Welcome to my first weekly recipe installment. I'm gonna keep it simple, so here's an easy recipe for meat empanadas with an aioli dip.Your total prep time will be an hour and 25 minutes. What you'll need to make your dough is 3 cups of all purpose flour, 1 tablespoon of baking powder, 2 teaspoons of sugar, a pinch of salt, 1/2 of a cup of shortnening, 1 egg, and 3/4 of a cup of chicken stock. What you'll need to make your beef filling is 1 lb. of ground beef, 2 tablespoons of olive oil, 1 tablespoon of garlic powder and salt, 2 tablespoons of tomato paste,vinegar, and ground cumin, 1 teaspoon of chili powder, dried oregano, and seasoned salt, 5 minced garlic cloves, 2 chopped red and green bell peppers, 1 chopped medium-sized onion, and oil for frying. What you'll need for your aioli dip is 1 cup of mayonnaise, 1 tablespoon of abodo sauce, and the juice of 1/2 of a lime. For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas. Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes. For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.) Hope you enjoy the finished product! Read more at: