• 4/8 Nat Empanada Day - 1

    From Dave Drum@1:18/200 to All on Sun Apr 7 16:51:59 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Empanadas #1
    Categories: Latino, Beef, Pastry, Chilies, Nuts
    Yield: 15 Servings

    MMMMM---------------------------PASTRY--------------------------------
    3 c A-P flour
    1/2 ts Salt
    6 tb Butter
    6 tb Lard
    2 tb Cold water

    MMMMM--------------------------FILLING-------------------------------
    1 lg Onion; chopped
    4 cl Garlic; fine chopped
    1 Bell pepper; seeded, chopped
    1 1/2 ts Olive oil
    8 oz Ground beef
    1 ts Cocoa powder
    1 tb Flour
    1/2 ts Ground cumin
    1/2 ts Paprika
    1/2 ts Dried oregano; crushed
    Salt & pepper
    2 Chilies; seeded, chopped
    4 tb Canned crushed tomatoes
    2 tb Slivered almonds
    2 tb Raisins
    2 tb Chopped green olives
    2 tb Chopped fresh parsley

    MMMMM---------------------------GLAZE--------------------------------
    1 Egg yolk
    1 ts Water
    2 ts Milk
    Salt
    Oil

    Sift the flour with a pinch of salt into a mixing bowl,
    or place in a food processor and mix once or twice. Rub
    in the butter and lard until the mixture resembles fine
    bread crumbs, or work in the food processor, being
    careful not to over-mix. Mix the liquid gradually,
    adding enough to bring the pastry together into a ball.
    (In a food processor, add the liquid through the funnel
    while the motor is running.) Wrap the pastry well, and
    chill for 20 to 30 minutes.

    Brown the ground meat well, and drain away some of the
    fat.

    Saute the onion, garlic and bell pepper until the onion
    is soft. Add to the meat. Then add the cocoa, flour,
    spices, oregano, and seasonings. Stir well and cook
    briefly before adding the chilies, parsley and the
    tomatoes. Cook slowly for 10-15 minutes.

    Add the nuts and the olives, and allow to cool.

    Roll out the pastry on a floured surface. (We didn't do
    this. We ran the dough through the pasta machine - much
    easier! We found the #3 setting on our Atlas pasta maker
    to be the right thickness.)

    Cut the dough into 4" (10 cm) rounds.

    Place about 1-1/2 tablespoons of filling on the dough
    circle. Fold over, and press to seal. If the dough is a
    little dry, moisten the edges with a little warm water
    (w/your finger) before pressing the edges together.

    Crimp the edges with a fork. With a toothpick, prick
    several holes on the top of the empanada to allow the
    steam to escape.

    Mix the glaze ingredients together. Place empanadas on a
    baking sheet, and brush with the egg glaze.

    Bake @ 425ºF/218ºC for 15-20 minutes, or until golden
    brown.

    If you like, you can freeze these. To bake frozen
    empanadas, place the frozen pastries on a cooking sheet
    and brush with the egg glaze. Bake for 30-35 minutes at
    425oF.

    Contributed: Leti Labell

    From: Step by Step Mexican Cooking-Empanadas con Picadillo

    Makes 15 empanadas.

    From: http://www.recipesource.com

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