Subj : 4/8 Nat Empanada Day - 1
To   : All
From : Dave Drum
Date : Sun Apr 07 2024 16:53:05

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
 
MMMMM

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