MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Martin Oswald's Argentinean  Empanadas
 Categories: Potatoes, Vegetables, Fruits, Herbs, Chilies
      Yield: 6 Servings
 
      1    Onion yellow; diced
      4 cl Garlic; minced
      6 c  Eggplant; diced
      1 c  Black beans; cooked
      2 c  San Marzano tomato; chopped
      3 tb Curry powder
      1 tb Cumin seeds
      1 ts Fennel seeds
    1/2 ts Cinnamon
    1/4 ts Allspice ground
    1/2 ts Chile flakes
      2 tb Applecider vinegar
      1 c  Golden raisin chopped
    1/2 c  Cilantro chopped

MMMMM----------------------EMPANADA  DOUGH---------------------------
      3 md Potatoes baked
      3 md Sweet potatoes baked
      1 ts Cumin ground
      3 tb Corn starch
 
  Push all potatoes through a food mill and combine with
  the corn starch and cumin.
  
  Divide mixture into 18 balls. make empanadas by forming
  a round patty about 4" wide and 1/4" thick. Fill the
  center with a large spoon full of eggplant stuffing and
  close the empanadas. Bake them in a 350°F/175°C oven for
  30 minutes on a sheet pan lined with wax paper.
  
  FILLING: Sautée onions and garlic in hot pan without oil,
  stirring constantly. Add eggplant and sautee for 5
  minutes, add all spices and toast for 2 minutes. Deglaze
  with applecider vinegar, add tomatoes, cilantro and cook
  for 15 more minutes.
  
  TIP: Serve empanadas with a spicy tomato sauce and
  wilted spinach
  
  RECIPE FROM: http://pyramidbistro.com
  
  Uncle Dirty Dave's Archives
 
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