http://www.kakinakl.com/2010/10/resepi-karipap-kentang.html
Kulit Karipap
1/2 kg tepung gandum
2 sudu besar mentega/marjerin
2 sudu besar minyak masakAir masak bercampur garam (agak-agaklah sampai jadi doh)
Cara-cara
1. Panaskan minyak masak bersama mentega/margerin. Biarkan mendidih.
2. Masukkan tepung dalam mangkuk tahan panas dan buat lubang kat tengah.
3. Tuang campuran minyak dan kacau dengan sudip kayu dan kacau cepat-cepat sampai minyak bercampur dengan tepung gandum.
4. Tuangkan air masak yang bercampur garam dan ulilah doh seperti biasa.
5. Jangan lembek sangat dan jangan pulak keras sangat. Agak-agaklah dan perap sekejap.(tutup dengan kain basah)
6. Siap untuk di gunakan.
Inti Karipap
1kg ubi kentang-dadu
1 biji bawang besar-dadu
3 sudu besar kari daging-ikut suka
400gm daging kisar(nak guna ayam pun boleh-kalau lebih lagi sedap)
1 stok ayam
1 biji bawang besar*
4 biji bawang kecil*
3 biji bawang putih*
1 inci halia*
3 tangkai daun kari
air secukupnya
garam dan sedikit minyak
Cara-cara
Basuh dan potong dadu ubi kentang dan bawang besar. (guna f/p pun boleh)Toskan.
Tumbuk/kisar bawang besar,bawang kecil, bawang putih dan halia.
Panaskan sedikit minyak dan tumis bahan yang telah ditumbuk /kisar bersama daun kari.
Setelah naik bau masukkan pulak bawang besar yang telah didadu bersama serbuk kari dan kacau sehingga naik minyak.
Masukkan daging kisar dan masukkan sedikit air dan biarkan sebentar.
Masukkan pulak ubi kentang, stok ayam, garam dan air sehingga tenggelam semua bahan.(agak-agak yer)
Biarkan ubi empuk dengan menggunakan api perlahan, masukkan garam dan kacau sekali sekala.
Bila ubi telah empuk , rasa dulu baru di tutup api.
http://www.whats4eats.com/meats/empanadas-recipe
Ingredients
Pastry
All-purpose flour -- 3 cups
Baking powder -- 1 tablespoon
Salt -- 1 teaspoon
Lard, shortening or oil -- 1/4 cup
Milk, water or broth -- 1/2 to 3/4 cup, as needed
Pino Filling
Oil -- 2-3 tablespoons
Onion, minced -- 1
Garlic, minced -- 2-3 cloves
Ground beef -- 1 pound
Paprika -- 1 tablespoon
Cuminseed -- 1 teaspoon
Oregano -- 1 teaspoon
Water or stock -- 1 cup
Raisins (optional) -- 1/2 cup
Black or green olives (optional), pitted and chopped -- 1/4 cup
Flour -- 1 tablespoon
Method
Mix the flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers, breaking it up into small pieces. If using oil, simply stir it in.
Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured work surface and knead for about 5-10 minutes, or until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
Preheat oven to 375°F. Cut the rested dough into 12 equal portions. Lightly flour a work surface and roll each portion out into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top. Serve warm.
