Beefpork Empanadas Adopted 2006 Food

BEEF/PORK EMPANADAS (ADOPTED 2006)

Steps:

• FOR DOUGH:.
• Put flour and salt in Cuisinart, pulse to combine.
• Add cold lard and butter, pulse to form crumbs.
• Add water and pulse until it just comes together.
• Chill at least 30 minutes.
• Roll out and cut out circles.
• FILLING:.
• Saute meat, drain fat.
• Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
• Place tomato, chiles, lime juice, salt and pepper in blender.
• Puree until smooth.
• Add puree, cumin, cloves, cinnamon meat and onion to skillet.
• Cook 5 minutes or until excess liquid evaporates.
• Cool. Fill pastry circles, fold and crimp with fork.
• Refrigerate or freeze.
• Bake frozen for 20 minutes at 400ºF.

BEEF EMPANADAS

Steps:

• For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
• For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
• Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
• For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
• Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

VEGETABLE SOUP WTIH KLUSKI NOODLES

Steps:

• In 5-quart saucepan stir together all the ingredients; heat to boiling.
• Reduce heat; cover.
• Simmer 30 minutes or until vegetables are tender; discard bay leaf.

PORK EMPANADA

Steps:

• Make filling:.
• Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside.
• Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic).
• Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions.
• Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet.
• Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool.
• Meanwhile, make the dough. Put the cornmeal into a food processor.
• Add the dried yeast with the sugar.
• Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
• Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
• preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan.
• Lift this into place, leaving a border hanging over the edge.
• Spoon in the filling. roll out the other half of dough and lay in place.
• Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg.
• Bake pie for 30-35 minutes.
• Cut into squares.

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY

Steps:

• Blend all the cashew cream ingredients in a blender until smooth. Set aside.
• Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
• Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
• Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
• Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
• For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
• Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
• Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
• Brush with an egg wash before putting on a baking sheet.
• Bake 20-25 minutes or until golden brown.
• Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
• Enjoy!

PORK EMPANADAS

Steps:

• In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
• Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
• Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
• Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.

BEEF EMPAñADAS

Steps:

• Cut each egg crosswise into 10 thin slices.
• Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
• Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
• Preheat oven to 200°F with rack in middle.
• Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
• Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
• Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

CHICKEN CAULIFLOWER GREEN BEAN CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
• Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

SPICY CHICKEN APPETIZERS

Steps:

• Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
• Add the onions, stir fry another minute.
• Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
• Add ginger, soy, cinnamon & chili.
• Cook for 1 minute longer - set aside to cool.
• Keep your Spring Roll wraps under a damp paper towel.
• Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
• Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
• Place seam side down on a lightly oiled cookie sheet.
• Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
• Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
• Let them rest 5 minutes before serving.
• Meanwhile make the dipping sauce.
• In a small saucepan Mix your soy sauce, honey & Chili sauce.
• Mix the cornstarch with the water.
• Add to sauce pan & bring to a boil.
• Remove from heat and allow to cool.
• Serve on the side with the appetizers.