Text 15947, 86 rader
Skriven 2011-09-22 07:44:00 av Dave Drum (1:261/38)
Ärende: TVFN 449
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Empanadas
 Categories: Latino, Pastry, Appetisers, Beef, Chilies
      Yield: 24 Servings

MMMMM---------------------------DOUGH--------------------------------
      2 c  Flour
    1/2 c  Lard
  2 1/2 tb Unsalted butter
    1/2 ts Sea salt
    1/2 c  Iced water

MMMMM--------------------------FILLING-------------------------------
      1 lb Ground beef
      1 md Onion; chopped
      2 cl Garlic; chopped
    1/3 c  Toasted almonds; coarse
           - chopped
    1/3 c  Dark raisins
      8    Italian Roma tomatoes
      4    Serrano chilies
           Juice of 2 limes
  1 1/2 ts Sea salt
      1 ts Fresh ground black pepper
      1 ts Ground cumin
    1/8 ts Ground cloves
    1/8 ts Cinnamon
           Sea salt & black pepper

  Courtesy Mary Sue Milliken & Susan Feniger; 1996

  MAKE THE DOUGH: In a large bowl, combine the flour with the
  lard, butter, and salt. Mix lightly with your fingertips
  until the dough forms grapesized pieces. You should still
  be able to see streaks of fat. Stir in the water. Lightly
  knead, handling the dough as little as possible, until the
  dough forms a ball. Add a little more water if needed.

  Refrigerate for at least 1 hour, then remove and let it
  return to room temperature, about 1 hour, before rolling.
  The dough can be frozen for as long as a week. Pinch off
  about half the dough. Roll out, on a floured surface, to
  a thickness of 1/8". Cut out 3" circles. Then, gather the
  scraps, add to the rest of the dough, and roll out another
  batch of circles. Repeat, with the rest of the scraps. This
  should be enough dough for about 24 empanadas.

  MAKE THE FILLING: In a large heavy skillet, over a med-high
  heat, saute the ground beef until the meat is browned, about
  6 to 8 minutes. Drain off the excess fat. Add the onion and
  saute 2 minutes. Then add the garlic, almonds, and raisins,
  and saute 1 minute.

  Place the tomatoes, chilies, lime juice, salt, and pepper
  in a blender and puree until smooth. Add the puree, cumin,
  cloves, cinnamon and salt and pepper to the skillet and
  cook for about 5 minutes to get rid of any excess liquid.
  Cool.

  Place a spoonfulof filling in the center of each circle
  of pastry. Fold over the pastry and seal the edges. Let
  the empanadas rest in the refrigerator 1/2 hour or freeze
  immediately. (Bake the frozen empanadas without defrosting.)

  Empanadas may be glazed (1 egg and 2 tablespoons milk, well
  beaten) and baked until golden in a 400øF/205øC oven, for
  about 15 minutes. Or they may be deepfried in oil at 375øF
  until golden brown, 1 to 2 minutes a side. (If you deepfry
  them, make sure the edges are well sealed so the filling
  won't leak.)

  Yield: about 24 empanadas

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 18 August 1999

  Uncle Dirty Dave's Archives

MMMMM

... There is no such thing as an underestimate of average intelligence.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)