Text 13977, 111 rader
Skriven 2011-07-27 08:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: foreign pie 638
=======================
Go to a foreign country and become an instant expert on the
rest of the world.

 JW> Title: Empanadas - Turnovers
 JW> Chile has shaped the empanada into a national institution.
 JW> Probably Chile's most popular food, it is eaten as a snack

Issue I have is that every place this person says Chile, one
can substitute half a dozen other countries. 

 JW> but Chile made them its own by baking the turnovers and
 JW> filling them with a mixture of meat, onions, eggs, olives, and
 JW> raisins.

Picadillo - a common mixture, which I don't associate with
Chile (where I might expect fish or something) so much as
Argentina and other places.

 JW> There are three basic types of empanada dough: 1. Dough for
 JW> oven-baked empanadas, like those filled with beef or chicken
...
 JW> The chief differences are that the oven-baked empanadas have a
 JW> heavier dough than fried ones, so that they do not stick to the
 JW> baking pan in the oven.

My favorite empanadas are fried meat-filled ones.

 JW> Empanadas are often prepared by a
 JW> team of two, since the duo can equally divide responsibilities and
 JW> cut preparation time in half

Well, I never.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Empanadas
 Categories: Mexican, Ground beef, Beef
      Yield: 15 servings

-----------------------------------PASTRY-----------------------------------
      3 c  All-purpose flour                   6 tb Vegetable shortening
    1/2 ts Salt                                2 tb Cold water
      6 tb Margarine

----------------------------------FILLING----------------------------------
      1    Onion, chopped                    1/2 ts Dried oregano, crushed
      4 cl Garlic, finely chopped                   Salt and pepper
      1    Green pepper, seeded and            2    Chili peppers, seeded and
           Chopped                                  Chopped
  1 1/2 ts Olive oil                           4 tb Canned crushed tomatoes
      8 oz Ground beef                         2 tb Slivered almonds
      1 ts Cocoa powder                        2 tb Raisins
      1 tb Flour                               2 tb Chopped green olives
    1/2 ts Ground cumin                        2 tb Chopped fresh parsley
    1/2 ts Paprika

-----------------------------------GLAZE-----------------------------------
      1    Egg yolk                                 Salt
      1 ts Water                               1    Oil
      2 ts Milk

  Contributed to the echo by: Leti Labell Originally from: Step by Step
  Mexican Cooking A modified version; original from Step by Step Mexican
  Cooking Empanadas con Picadillo

  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 margerine and shortening until
  the mixture resembles fine breadcrumbs, 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 as much of the fat as possible.

  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 and the tomatoes. Cook slowly for 10-15 minutes.

  Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
  add the parsley with the tomatoes, above.)

  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 inch rounds. (I used a leftover container from ricotta
  cheese to get the right size.)

  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 (with 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 at 425 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 425 degrees.

  Makes 15 empanadas.

-----

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