Empanadas - S. American
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Empanadas - S. American
  Latin    Appetizers  
Last updated 6/12/2012 12:51:02 AM. Recipe ID 12547. Report a problem with this recipe.
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      Title: Empanadas - s. american
 Categories: Appetizers
      Yield: 1 servings
      2 c  Flour, all purpose
    2/3 c  Shortening or lard
    1/2 ts Salt
      6 tb Water

MMMMM-----------------------DESSERT FRUIT----------------------------
  2 1/2 c  Fruit
      1 ts Cinnamon
      1 c  Sugar
    1/2 ts Nutmeg

MMMMM----------------------CARNE ( ANY MEAT---------------------------
      1    Onion
      1 tb Olive oil
      4 oz Water
           Sal and Pepper to taste
      1    Pepper, green
      8 oz Tomato paste
      1 tb Vinegar
      1 lb Beef, sliced thinly
       In a medium mixing bowl, combine flour and salt.  Cut in the
  shortening or lard till pieces are the size of small peas.  Add a
  small amount of water to slightly moisten.  Form dough into a ball.
  Roll out the dough to about 1/8 thick and cut into 4" circles.  Flour
  lightly both side of circles and then stack up for later use.
  DESSERT FILLING:  Just about any kind of fruit or melon may be used.
  Combine ingredients and heat to thoroughly mix, coarse chop, so that
  filling is chunky but bite-sized.  Pumpkins is very good!!
  CARNE:  Just about any kind of meat may be used, depending on
  availability. The sauce seems to be the only fairly consistent thing.
  Saute the onion and green pepper in olive oil.  Add remaining
  ingredients and cook for 20 minutes.  ( In S.A. this is continually
  cooked and prepared on the back burner, often being used and added to
  for several months at a time. It developes a flavor all its own...)
  Add meat and coat thoroughly with the sauce.
  COOKING:  Add a large spoonfull of one of the above mixtures to the
  center of a dough circle.  Place another circle on top.  Fasten the
  two circles together by reeding the edges with a fork.  These may
  then be baked, at around 350 degrees F until brown, deep fat fried,
  fried, cooked or heated on a barbecue.  They may also be wrapped in
  banana husks, well moistened corn husks, etc.  The object is to heat
  thoroughly, cooking the meat and browning the outsides so they are
  dry enough to hold together.

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Recipe ID 12547 (Apr 03, 2005)

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