From: Sam Waring Reply-To: Sam Waring Newsgroups: rec.food.recipes Followup-To: poster Subject: %Empanadas Date: 17 Aug 95 12:30:02 -0600 Organization: Austin InfoMail Association - Austin, TX Message-ID: <203_9508171512@ima.infomail.com> On 14 Aug 1995 Zlotka@aol.com said this about that: Z> Does anyone have a good recipe for empanadas? I had one from Better Z> Homes & Gardens within the last 3-4 years and I've lost it. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: EMPANADITAS Categories: appetizers, beef, Mexican Yield: 12 servings 1/2 lb Ground beef 1 md Onion; finely chopped 2 T Raisins; finely chopped 2 T Olive, green; chopped 1/4 ts Salt 1/8 ts Pepper 1/4 c Cottage cheese, small curd; -creamed 1 lg Egg; hard cooked, peeled & -chopped 1 lg Egg; separated 1 ts ;Water 1 pastry for 2 10" pie crusts 2 ts Milk Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. MMMMM * Sam Waring * waring@infomail.com * sjwaring@ci.austin.tx.us -- |Fidonet: Sam Waring 1:382/91.12 |Internet: waring@ima.infomail.com | | Standard disclaimer: The views of this user are strictly his own.