Empanadas
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Empanadas
  Appetizers    Latin  
Last updated 6/12/2012 12:51:03 AM. Recipe ID 12548. Report a problem with this recipe.
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      Title: Empanadas
 Categories: Appetizers
      Yield: 4 servings
 
    1/4 lb Unsalted butter
      2 c  All purpose flour
      1 ts Baking powder
    1/2 ts Salt (or to taste)
      2    Yolks of large eggs
    1/4 c  Chilled water
    1/2 lb Ground lean beef
    1/2 c  Chopped white onions
      2 tb Seedless raisins
      2 tb Chopped black or green
           -olives
    1/2 ts Ground red pepper (Cayenne)
    1/2 ts Oregano
    1/2 ts Salt
 
  1.  Cut the butter into 1/4 inch cubves.
  
  2.  Place the flour, baking powder, salt, and butter in a mixing bowl.
  Combine the ingredients with a pastry cutter (or with the steel blade
  in a food processor).
  
  3.  Beat the egg yolks.  Mix half of them into the flour mixture.
  Reserve the remainder for step 12.
  
  4.  Incorporate the water slowly into the flour mixture until the
  dough becomes a cohesive and semifirm mass.
  
  5.  Shape the sough into two balls.  Wrap them in plastic wrap and
  refrigerate them for 15 minutes.
  
  6.  Preheat the oven to 375 degrees F.
  
  7.  Heat the oil in a large saute pan or skillet over moderate heat.
  Saute the meat for 3 minutes, stirring frequently. Transfer the meat
  with a slotted spoon to a warm bowl.
  
  8.  Add the onions to the pan and saute them over low to moderate
  heat for 3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons
  of oil if necessary).
  
  9.  Return the meat to the pan and add the remaining ingredients.
  Cook the mixture for 1 minute, stirring constantly. Reserve it for
  step 11.
  
  10.  Roll each ball of dough on a lightly floured board into a
  1/8-inch thick sheet. Using a cookie cutter with a 4- to 5-inch
  diameter, cut out rounds. Collect the scraps and repeat step 10 until
  the dough is used up.
  
  11.  Place one tablespoon of the meat mixture in the center of each
  dough round. Lightly moisten the exposed dough with cold tap water.
  Fold each round in half, creating a half-moon shape. Crimp the two
  edges of dough together, so that the stuffing cannot ooze out during
  the baking step.
  
  12.  Brush the tops of the uncooked empanadas with the remaining egg
  yolk.
  
  13.  Place the uncooked empanadas on an ungreased baking sheet. Bake
  them in the middle of the oven until the tops become light golden
  brown (roughly 20 minutes). Serve the empanadas fresh from the oven.
  
  Serves 4.
  
  From:  GREAT PEASANT DDISHES OF THE WORLD by Howard Hillmann ISBN
  0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted 




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Recipe ID 12548 (Apr 03, 2005)

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