Subj : 4/8 Nat'l Empanada Day 1
To   : All
From : Dave Drum
Date : Mon Apr 07 2025 15:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanadas
 Categories: Appetizers, Pastry, Beef, Chilies
      Yield: 4 Servings
 
    1/4 lb Unsalted butter
      2 c  A-P flour
      1 ts Baking powder
    1/2 ts Salt (or to taste)
      2 lg Egg yolks
    1/4 c  Chilled water
    1/2 lb Ground beef
    1/2 c  Chopped white onions
      2 tb Seedless raisins
      2 tb Chopped black or green
           - olives
    1/2 ts Ground Cayenne
    1/2 ts Oregano
    1/2 ts Salt
 
  Cut the butter into 1/4" cubes.
  
  Place the flour, baking powder, salt, and butter in a
  mixing bowl. Combine ingredients with a pastry cutter
  (or with the steel blade in a food processor).
  
  Beat the egg yolks. Mix half of them into the flour
  mixture. Reserve the remainder for step 12.
  
  Incorporate the water slowly into the flour mixture
  until the dough becomes a cohesive and semifirm mass.
  
  Shape the dough into two balls. Wrap them in plastic
  wrap and refrigerate them for 15 minutes.
  
  Set the oven @ 375oF/190oC.
  
  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.
  
  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).
  
  Return the meat to the pan, add remaining ingredients.
  Cook the mixture for 1 minute, stirring constantly.
  Reserve it for step 11.
  
  Roll each ball of dough on a lightly floured board into
  a 1/8" thick sheet. Using a cookie cutter with a 4" to 5"
  diameter, cut out rounds. Collect the scraps and repeat
  until the dough is used up.
  
  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.
  
  Brush the tops of the uncooked empanadas with remaining
  egg yolk.
  
  Place the uncooked empanadas on an ungreased baking sheet.
  Bake 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: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Listen up: Shepherd's Pie has sheep in it.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.