Text 14134, 71 rader
Skriven 2014-06-12 02:26:44 av Dave Drum (1:261/38)
Ärende: Chile 6538
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chorizo-Pepper Hand Pies
 Categories: Latino, Pork, Chilies, Pastry
      Yield: 24 Servings

      1 tb Extra-virgin olive oil
    1/4 c  Fine chopped red onion
      2 cl Garlic; minced
    1/2    Yellow bell pepper; seeded,
           - fine chopped
      5 oz Uncooked chorizo sausage
    1/2 c  Chopped tomato
      1 ts Dried oregano; crushed
    1/2 ts Ground cumin
      4 oz Grated queso fresco
 17 1/3 oz Pkg. puff pastry sheets;
           - thawed
      1    Egg yolk, lightly beaten
      1 tb Milk
           Sweet Pepper Topper (opt)
           Taco sauce or salsa (opt)

  Heat the oil in a large skillet over medium heat. Add the
  onion, garlic, and sweet pepper and cook, stirring
  occasionally, until tender, 7 minutes. Add the chorizo,
  stirring occasionally, and breaking up the sausage, until
  the sausage is no longer pink, 5 minutes. Drain fat.
  Return to heat and add the tomato, oregano, and cumin to
  the meat mixture and simmer, uncovered, until the mixture
  is almost dry, 5 to 8 minutes. Season with salt and black
  pepper. Let cool. Add the queso fresco and stir to
  combine.

  Preheat oven to 400øF/205øC On a floured surface with a
  floured rolling pin, roll the puff pastry to 1/8-inch
  thickness. With a 3-1/2-inch round cookie cutter, cut 24
  circles. Place 1 tablespoon filling in center of each
  circle. Combine beaten egg yolk with milk. Brush edges of
  half the circle with egg wash. Fold circle over to enclose
  filling; pinch edges together to seal. Brush tops with egg
  wash. Place on an ungreased baking sheet; bake 12 minutes
  or until golden brown.

  Serve warm topped with Sweet Pepper Topper and taco sauce
  for dipping. Makes 24 hand pies.

  Sweet Pepper Topper: In small bowl combine 1 cup chopped
  yellow and/or orange sweet pepper, 1/3 cup chopped pitted
  ripe olives, and 1/4 cup chopped fresh Italian (flat-leaf)
  parsley.

  Make Ahead: Unbaked or baked hand pies can be made well in
  advance and frozen. Remove from freezer; place on
  ungreased baking sheets in single layer. For frozen
  unbaked pies, bake 17 to 19 minutes. If baked before
  freezing, reheat 5 to 6 minutes on top rack of a
  400øF/205øC oven.

  Better Homes & Gardens | September 2011

  MM Format by Dave Drum - 02 September 2011

  Uncle Dirty Dave's Archives

MMMMM

... Prune yoghurt - the "get & go" snack food!!!

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