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    Empanadas


    Source of Recipe


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    List of Ingredients




    4 cups flour
    1 cup butter, softened
    3/4 cup water
    1 teaspoon salt

    INGREDIENTS for Meat Filling:
    2 medium onions, minced
    1 pound ground pork
    1/4 cup oil
    1 cup water
    1/4 cup currants
    1 teaspoon dried Chiles, crushed
    1/4 teaspoon cumin seeds
    1/4 teaspoon cayenne pepper
    Garlic to taste
    Salt and Pepper to taste
    Vinegar
    2 egg yolks, slightly beaten

    Recipe



    1. Place flour on wooden board and make a well in center. Place
    butter,
    water and salt in well and mix with fingertips, working in enough flour
    as
    needed to form smooth dough. Let dough rest 1 hour in refrigerator.
    2. Divide dough into 6 portions and roll out until each one is very
    thin.
    Cut circles of dough, 8-10 inches in diameter, cutting around a plate
    as a
    guide.
    3. Preheat oven to 400 degrees. Prepare Meat Filling: Over medium
    heat,
    brown pork and onions in oil, crumbling meat finely until meat is
    cooked
    through and onions are translucent. Drain fat from mixture, then
    return to
    pan and add water, currants and spices. Blend well and simmer,
    stirring
    occasionally, for 30 minutes or until moisture has evaporated. Let
    mixture
    cool.
    4. Place 1/6 of meat mixture onto 1/2 of each dough circle, leaving a
    1/2-inch border. Moisten border of circle with vinegar, then fold 1
    side
    over and seal with a fork. Place empanadas on baking sheet and brush
    with
    egg yolk. Bake for 20-25 minutes or until golden.
    Note: Prepared empanadas may be tightly covered in plastic wrap on
    baking
    sheet and refrigerated for up to 4 hours before baking. (Do not brush
    with
    egg until just before baking.) To freeze: Unbaked, prepared empanadas
    may
    be wrapped in plastic and frozen up to 2 months. Defrost in
    refrigerator
    overnight, then brush with egg and bake.
    .
    SERVES: 6


 

 

 


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