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  • 4/8 Nat Empanada Day - 2

    From Dave Drum@1:275/100 to All on Thu Apr 6 16:11:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spinach Empanadas
    Categories: Pork, Vegetables, Pastry, Cheese, Greens
    Yield: 60 Servings

    MMMMM---------------------------PASTRY--------------------------------
    16 oz Cream cheese; softened
    3/4 c Butter; softened
    2 1/2 c Flour
    1/2 ts Salt

    MMMMM--------------------------FILLING-------------------------------
    1/4 c Onion; fine chopped
    3 cl Garlic; minced
    4 sl Bacon; cooked, crumbled
    1 tb Bacon dripping
    10 oz Spinach; thawed, drained
    1 c Cottage cheese
    1/4 ts Pepper
    1/8 ts Nutmeg; ground
    1 lg Egg; beaten

    In a large mixing bowl, beat the cream cheese and butter
    till smooth. (Use a stand mixer, since the mixture is
    heavy.) Gradually add in the flour and salt. Lightly
    knead the dough by hand. Cover with plastic wrap and
    refrigerate for 3 hours.

    In a medium skillet, cook the onion and garlic in bacon
    dripping until the onion is tender but not brown. Mix in
    the bacon, spinach, cottage cheese, pepper, and nutmeg;
    let the mixture cool.

    Set the oven @ 450oF/230oC. Roll out the pastry on a
    floured surface to a thickness of 1/8". Cut 3" circles
    in the pastry, place 1 teaspoon of the filling in each
    circle, just to one side of the center. Moisten the edge
    of the circle with the egg, fold the dough over the
    filling to make a semicircular empanada. Seal the edges
    with fork tines, and poke the top of each pastry with a
    fork to make a vent.

    Put the empanadas on an ungreased cookie sheet, brush
    their tops with egg, and bake for 10 to 12 minutes or
    until golden.

    Makes 60 empanadas.

    From: tak@bushrat.jpl.nasa.gov (Tom Kreitzberg)

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to All on Sun Apr 7 16:52:07 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Granada's Turkey Empanada
    Categories: Poultry, Latino, Pastry, Chilies
    Yield: 8 Servings

    1 lb Ground turkey
    1 cl Garlic; minced
    1 c Onion; chopped
    1/2 lg Bell pepper; chopped
    2 c Tomato; chopped
    1 tb Dried parsley
    1 ts Dried cilantro
    1 ts Cumin
    1/2 ts Oregano
    1/2 ts Red pepper flakes
    1/8 ts Black pepper
    15 oz Pkg refrigerated pie crusts
    1 Egg white; beaten

    Set oven @ 400ºF/205ºC. In a large skillet, over medium
    heat, saute turkey, garlic, onion and green bell pepper
    until turkey is no longer pink in color, onions are
    transparent and bell peppers are tender-crisp.

    Stir in tomatoes, parsley, cilantro, cumin, red pepper
    flakes and black pepper. Stirring, occasionally, cook
    over medium heat about 15 minutes or until liquid is
    reduced.

    Spray cookie sheet with non stick cooking spray. Unfold
    one pie crust in the center of the cookie sheet.
    Carefully spread one half the meat mixture to within 1"
    of one half of pie crust. Brush exposed 1" of pie crust
    with egg white.

    Encase meat by folding other half of pie crust over meat
    mix. Using a fork, press edges of crust together. Pierce
    top of crust to make vent holes, allowing steam to
    escape.

    Repeat steps with remaining ingredients and pie crust.
    Bake for 20 to 25 minutes or until pastry is golden
    brown.

    To serve, cut each empanada into 4 wedges.

    Serves 8.

    From: http://www.recipesource.com

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