MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Empanadas
Categories: Latino, Appetizers, Pastry, Beef, Chilies
Yield: 4 Servings

1/4 lb Unsalted butter
2 c All purpose flour
1 ts Baking powder
1/2 ts Salt (or to taste)
2 lg Egg yolks
1/4 c Chilled water
1/2 lb Ground beef
1/2 c Chopped white onions
2 tb Seedless raisins
2 tb Chopped black or green
- olives
1/2 ts Ground Cayenne
1/2 ts Oregano
1/2 ts Salt

Cut the butter into 1/4" cubes.

Place the flour, baking powder, salt, and butter in a
mixing bowl. Combine the ingredients with a pastry
cutter (or with the steel blade in a food processor).

Beat the egg yolks. Mix half of them into the flour
mixture. Reserve the remainder for step 12.

Incorporate the water slowly into the flour mixture
until the dough becomes a cohesive and semifirm mass.

Shape the sough into two balls. Wrap them in plastic
wrap and refrigerate them for 15 minutes.

Set the oven @ 375oF/190oC..

Heat the oil in a large saute pan or skillet over
moderate heat. Saute the meat for 3 minutes, stirring
frequently. Transfer the meat with a slotted spoon to
a warm bowl.

Add the onions to the pan and saute them over low to
moderate heat for 3 minutes, stirring frequently. (Add
1 or 2 extra teaspoons of oil if necessary).

Return the meat to the pan, add remaining ingredients.
Cook the mixture for 1 minute, stirring constantly.
Reserve it for step 11.

Roll each ball of dough on a lightly floured board into
a 1/8" thick sheet. Using a cookie cutter with a 4" - 5"
diameter, cut out rounds. Collect the scraps and repeat
until the dough is used up.

Place one tablespoon of the meat mixture in the center
of each dough round. Lightly moisten the exposed dough
with cold tap water. Fold each round in half, creating
a half- moon shape. Crimp the two edges of dough
together, so that the stuffing cannot ooze out during
the baking step.

Brush the tops of the uncooked empanadas with remaining
egg yolk.

Place uncooked empanadas on an ungreased baking sheet.
Bake them in the middle of the oven until the tops
become light golden brown (roughly 20 minutes).

Serve the empanadas fresh from the oven.

Serves 4.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Empanadas
Categories: Appetizers, Pastry, Beef, Chilies
Yield: 4 Servings

1/4 lb Unsalted butter
2 c A-P flour
1 ts Baking powder
1/2 ts Salt (or to taste)
2 lg Egg yolks
1/4 c Chilled water
1/2 lb Ground beef
1/2 c Chopped white onions
2 tb Seedless raisins
2 tb Chopped black or green
- olives
1/2 ts Ground Cayenne
1/2 ts Oregano
1/2 ts Salt

Cut the butter into 1/4" cubes.

Place the flour, baking powder, salt, and butter in a
mixing bowl. Combine ingredients with a pastry cutter
(or with the steel blade in a food processor).

Beat the egg yolks. Mix half of them into the flour
mixture. Reserve the remainder for step 12.

Incorporate the water slowly into the flour mixture
until the dough becomes a cohesive and semifirm mass.

Shape the dough into two balls. Wrap them in plastic
wrap and refrigerate them for 15 minutes.

Set the oven @ 375oF/190oC.

Heat the oil in a large saute pan or skillet over
moderate heat. Saute the meat for 3 minutes, stirring
frequently. Transfer the meat with a slotted spoon to a
warm bowl.

Add the onions to the pan and saute them over low to
moderate heat for 3 minutes, stirring frequently. (Add 1
or 2 extra teaspoons of oil if necessary).

Return the meat to the pan, add remaining ingredients.
Cook the mixture for 1 minute, stirring constantly.
Reserve it for step 11.

Roll each ball of dough on a lightly floured board into
a 1/8" thick sheet. Using a cookie cutter with a 4" to 5"
diameter, cut out rounds. Collect the scraps and repeat
until the dough is used up.

Place one tablespoon of the meat mixture in the center
of each dough round. Lightly moisten the exposed dough
with cold tap water. Fold each round in half, creating a
half-moon shape. Crimp the two edges of dough together,
so that the stuffing cannot ooze out during the baking
step.

Brush the tops of the uncooked empanadas with remaining
egg yolk.

Place the uncooked empanadas on an ungreased baking sheet.
Bake in the middle of the oven until the tops become
light golden brown (roughly 20 minutes).

Serve the empanadas fresh from the oven.

Serves 4.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... A knish is just a mashed potato Hot Pocket.
--- MultiMail/Win v0.52
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* Origin: SHENK'S EXPRESS (1:275/100)

MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM---------------------------PASTRY--------------------------------
3 c A-P 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 @ 425ºF/218ºC 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
425oF.

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

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... If you want the last word with a woman, apologize.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)