Subj : 4/8 Nat Empanada Day - 1
To : All
From : Dave Drum
Date : Sun Apr 07 2024 04:51 pm
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
Uncle Dirty Dave's Archives
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