Colombian Empanadas
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Colombian Empanadas
  Latin    Colombia  
Last updated 6/12/2012 12:59:11 AM. Recipe ID 22110. Report a problem with this recipe.
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      Title: Colombian empanadas
 Categories: Toohot
      Yield: 4 Servings
 
      1 ts Vegetable oil
    1/4 lb Ground pork
      1 sm Onion, finely chopped
      1    Carrot, peeled and finely
           Chopped
      1    Potato, peeled and finely
           Chopped
      1    Tomato, peeled, seeded and
           Chopped
      4 tb Finely chopped cilantro
      2    Hardboiled eggs, chopped
      1 tb Capers, rinsed, drained and
           Chopped
           Salt and freshly ground
           Black pepper
      1    Recipe Cheese Pastry
 
  Heat the oil in a large skillet over moderate heat. Add the meat,
  onions, carrot and potato and sautJ until the meat is no longer pink
  and the vegetables are tender. Remove from the heat and stir in the
  tomato, cilantro, eggs, capers, salt and pepper.
  
  Preheat the oven to 450 degrees. Roll out the chilled pastry to 1/4
  inch thick and cut out 3 inch diameter rounds (you should get about
  40). Place 2 tablespoons of the filling on half of the rounds, and
  cover the filling with the remaining half of the rounds. Seal the
  edges with the tines of a fork. Place the filled empanadas on a
  baking sheet and bake for 8 to 10 minutes, or until lightly browned.
  
  Yield: 4 to 6 servings
  
  




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Recipe ID 22110 (Apr 03, 2005)

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