Text 8392, 103 rader
Skriven 2013-12-31 06:37:28 av Dave Drum (1:261/38)
Ärende: Chile 4997
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Empanadas #1
 Categories: Latino, Beef, Pastry, Chilies, Nuts
      Yield: 15 Servings

MMMMM---------------------------PASTRY--------------------------------
      3 c  All-purpose flour
    1/2 ts Salt
      6 tb Butter
      6 tb Lard
      2 tb Cold water

MMMMM--------------------------FILLING-------------------------------
      1 lg Onion; chopped
      4 cl Garlic; fine chopped
      1    Bell pepper; seeded, chopped
  1 1/2 ts Olive oil
      8 oz Ground beef
      1 ts Cocoa powder
      1 tb Flour
    1/2 ts Ground cumin
    1/2 ts Paprika
    1/2 ts Dried oregano; crushed
           Salt & pepper
      2    Chilies; seeded, chopped
      4 tb Canned crushed tomatoes
      2 tb Slivered almonds
      2 tb Raisins
      2 tb Chopped green olives
      2 tb Chopped fresh parsley

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

  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 butter and lard until the mixture resembles fine bread
  crumbs, 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 some of the
  fat.

  Saute the onion, garlic and bell pepper 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, parsley and the tomatoes. Cook slowly
  for 10-15 minutes.

  Add the nuts and the olives, and allow to cool.

  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" (10 cm) rounds.

  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
  (w/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 425øF/220øC 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
  425øF/220øC.

  Contributed: Leti Labell

  From: Step by Step Mexican Cooking-Empanadas con Picadillo

  Makes 15 empanadas.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... The will to be stupid is a powerful force but there are always alternatives

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