9:06 PM 11/17/98
bbq list

Here are 9 variations on them. If you want more, just ask.

Lloyd

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Baked Empanadas

2c, beef, Latin, pastry

  -- Filling: --
2 tablespoons vegetable oil
1 tablespoon ground paprika
4  onions; finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red New Mexican chile
1 teaspoon salt
1 pound ground beef
3  hard-cooked eggs; sliced
20  black olives; pitted
40 large raisins
  -- Crust: --
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1  egg yolk
1  egg; beaten well
1/2 cup warm milk
1 cup shortening; melted
  -- Glaze: --
1  egg; beaten with
2 tablespoons milk

Heat the oil with the paprika, add the onions and saute until soft.  Add   
the cumin, oregano, chile powder, salt, and ground beef.  Cook until the   
meat is no longer pink, but don't let it get too brown.  Refrigerate until 
the next day so that the juice sets.                                       
                                                                           
Preheat an oven to 400 degrees.                                            
                                                                           
To make the crust: Sift the dry ingredients together.  Add the liquid      
ingredients and beat to form a stiff dough.  Divide the dough into 20      
pieces and roll each into a thin circle.  Put a spoonful of the filling on 
half of the circle and divide the egg slices, the olives and raisins among 
the 20 Empanadas.  Fold over the dough, wet the edge with milk, fold over  
again to make a border.                                                    
If you like them shiny, paint with glaze before putting them in the oven.  
Place on a sheet pan and bake until brown.  Serve with pebre sauce. Heat   
Scale: Mild                                                                
Note: This recipe requires advance preparation.                            
                                                                           
                                                                           
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NOTES : In Chile, Empanadas are baked rather than fried, as they are in    
other Latin countries.  To increase the heat add pebre sauce.              

Yield: 20 servings


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Baked Empanadas

2c, appetizers, beef

      ------------BEAN FILLING-----------
2 c Cooked pinto beans; rinsed and drained if can
1/2 c Onion; chopped
1 cl Garlic; minced
1 tb Drained, chopped green chilies(cann
1/4 ts Ground cumin
1 tb Cider vinegar
3/4 c Cheddar or Monterey Jack
  Cheese; grated (opt)
      ---------------BEEF FILLING--------
1/2 lb Lean ground beef
1 c Onion; chopped
2 cl Garlic; minced
1 tb Drained, chopped green chilies; caned
1/4 ts Ground cumin
  Salt
  Salsa
      ---TO COMPLETE DISH---------
2 pk Frozen empanada dough (13oz) 20 5-i; sub: Grands biscuits

Make the Bean Filling:  Coarsely mash the beans.  Stir   in the onion,     
garlic, chilies, chili powder, cumin and   vinegar.      Make the Beef     
Filling: Saute the beef, onion, and   garlic and a skillet over medium     
heat, breaking up the   meat into small bits.  Cook until the beef is      
browned   and the                                                          
vegetables are soft, about 5 minutes.  Drain   off fat in a colander.      
Wipe out skillet with paper towels, and return the   meat mixture to it,   
off the heat.  Stir in the chilis,   chili powder, cumin and salt to taste.
                                                                           
Finish the dish: Preheat the oven to 400 degrees.   Place a disk of dough  
on a work surface.   Spoon 2 scant tablespoons of bean filling onto one    
half leaving a 1/2-inch border around the edge.  Top   with 1 tablespoon   
grated cheese if you like. Brush the   edges of the dough with water.  Fold
 the dough over   the filling, forming a half circle.  With the tines of   
a fork, press the edges together firmly, and poke a   few holes, in the top
 to let the steam escape.  Repeat   until you have used all the filling.   
Use the same   procedure with the meat filling topping with 1   tablespoon 
salsa if you wish.   Place the Empanadas on a baking sheet, and coast them
 lightly                                                                   
with vegetable oil spray.  Bake for 15 to 20   minutes, until golden brown.
 Serve hot or at room   temperature.                                       
                                                                           
Nutritional info per serving, beef: 180 cal; 8g pro,   24g carb, 6g fat    
(32%).   Exchanges: .2 veg, 1.6 bread, .5 meat, 1 fat   Nurtritional info  
per serving, bean: 185 cal; 8g pro, 34g carb, 6g fat (32%).   Exchanges: .1
 veg, 2.3 bread, .2 meat, .4 fat                                           
                                                                           
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Yield: 20 servings


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Empanadas (Meat Pie)

2c, beef, Latin

      -----------------------FILLING-----
1 lb Ground Beef
2  Garlic Cloves; Minced
2  Hard Boiled Eggs
  Cold; Chopped
1/4 c Milk
  Salt & Black Pepper
  Raisins; To Taste
  Green Olives; Chopped
1 pinch Red Pepper; crushed
  Cooking Oil
1 lg Onion; Chopped
  Pastry Dough  or; grands biscuits for dough

Fry onions in cooking oil until soft.  Add minced garlic and brown lightly.
 Drain oil.  Add ground beef to onions and saute until meat turns a light  
brown.  Add chopped olives, eggs, salt and black pepper, raisins, pinch of 
red pepper and milk.  Allow to simmer (uncovered) over low heat for 5 mins.
                                                                           
PASTRY DOUGH: Any good grade of commercial pie crust mix will give         
satisfactory results -or- use your own favorite recipe .... Roll out dough 
  1/8" thickness and cut with a 5" cutter.  Place meat filling on one side 
of   the dough.  Fold the other side over the filling and pinch the edges. 
Deep fry in hot cooking oil until crisp and brown .. or .. bake in a 400oF
oven until the crust is a golden brown      Yields 5 meat pies             
                                                                           
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Yield: 5 servings


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Empanadas

2c, beef, Latin

      -------------Pastry-----
3 C All-purpose flour
1/2 T Salt
6 Tb Margarine
6 Tb Vegetable shortening
2 Tb Cold water
      ------------Filling----
1  Onion; chopped
4 Cl Garlic; finely chopped
1  Green pepper; seeded and
  Chopped
1 1/2 Ts Olive oil
8 Oz Ground beef
1 T Cocoa powder
1 Tb Flour
1/2 T Ground cumin
1/2 T Paprika
1/2 T Dried oregano; crushed
  Salt and pepper
2  Chili peppers; seeded and
  Chopped
4 Tb Canned crushed tomatoes
2 Tb Slivered almonds
2 Tb Raisins
2 Tb Chopped green olives
2 Tb Chopped fresh parsley
      ---------------GLAZE--
1  Egg yolk
1 T Water
2 Ts Milk
  Salt
1  Oil

Original from Step by Step Mexican   Cooking Empanadas con Picadillo       
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 margerine and   shortening
 until the mixture resembles fine breadcrumbs, 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 as much of the fat as           
possible, 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 and the tomatoes. Cook slowly for 10-15 minutes.     
 Add the nuts and the olives, and allow to cool. (Oh, you were   supposed  
to add the parsley with the tomatoes, above.)      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 inch rounds. (I used 
a leftover container from   ricotta cheese to get the right size.)         
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 (with 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 425 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 425 degrees.      Makes 15 empanadas.                 
                                                                           
                                                                           
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Yield: 15 servings


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Empanadas

2c, latin, pork

  ---  dough:  ---
3 cups flour
1/2 teaspoon salt
10 tablespoons chilled butter; diced
6 tablespoons lard or vegetable shortening; diced
5 tablespoons ice water; (up to 6)
  ---  filling:  ---
2 tablespoons olive oil
2  onions; chopped
2  garlic cloves; minced
1/2 pound ground pork
1/2 pound chorizo; skinned and cut in
  -- 1/8-inch slices
1  tomato; peeled and diced
1/2 cup white wine
1  red bell pepper; roasted --  peeled
  -- and chopped
2  hard boiled eggs; chopped
  salt
  freshly ground pepper
2 tablespoons chopped parsley
1/4 cup warm water
1  egg; lightly beaten
1 tablespoon milk

To make the dough:                                                         
In a large bowl, sift the flour and salt. Combine the butter and lard into 
the flour with your fingertips until the mixture resembles coarse meal or  
bread crumbs. Sprinkle with 3 tablespoons of the water, mix, and form into 
a ball. If necessary add the remaining water to hold the dough together, to
 make it soft not sticky. Turn the dough out on to a floured surface and   
knead with the heel of the hand for 30 seconds to distribute the fat       
evenly. Form into a ball, dust with flour, and wrap in plastic wrap.       
Refrigerate for one hour before using. Dough will keep, refrigerated for 3 
days or it can be frozen.                                                  
                                                                           
To make filling:                                                           
In a large skillet, heat olive oil. Saute the onions and garlic until just 
wilted. Add the ground pork and chorizo and cook over medium heat until    
well browned. Stir in the tomato, salt and pepper and cook a further five  
minutes. Add wine and cook until almost completely reduced. Mix in roasted 
pepper and chopped egg and remove from heat. Thin the mixture if necessary 
with                                                                       
warm water and cool before filling the pie. Divide the dough into 10 equal 
size balls. In a small bowl, mix the egg with the milk to make an egg wash.
 On a lightly floured surface, roll out a portion of the dough into an     
8-inch circle. Carefully brush the outside edge of the dough with egg wash 
and place about 1/3 cup of the filling onto one side. Fold the uncovered   
side over the filling, pressing out as much air as possible, then press the
 two edges firmly together. Place the finished empanada on a baking sheet  
while forming the rest. To completely seal the empanada, press the edges   
together with the tines of a fork. In a deep pan, heat about 1-inch of oil 
to 375 degrees. Fry 2 to 3 empanadas at a time for 3 minutes per side until
 deep golden. Drain on a paper towel lined plate.                          
Yield: 10 empanadas                                                        
                                                                           
                                                                           
                                                                           
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Empanadas

2c, beef, latin

8 cups flour
1/2 cup dry white wine
6 teaspoons margine
1/2 cup milk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 1/2 cups water
3  very large onions; coarsely chopped
3 pounds ground beef
3 cloves garlic; minced
2 teaspoons black pepper
1 teaspoon salt
3  envelopes sazon seasoning
3 teaspoons ground cumin

Put the oil and margarine in a small sauce pan and put over low heat until 
the margarine is melted. Add water, milk and salt and bring pot a boil over
 medium heat. In a big bowl put the flour, the wine, and the hot mix. Stir 
gently as for a pie dough (don't work it too much). Cover and let rest for 
at least 45 minutes.                                                       
                                                                           
Roll out the part of the dough (only as much as you can comfortably work in
 5-10 minutes, keep the rest under cover) on a lightly floured surface to  
1/16th inch thickness. Cut into a circles about 8 inches in diameter for   
meal-sized empanadas or smaller for appetizer sized ones. For large ones,  
use about 1/4 cup filling, place on half the circle. Paint the edges with a
 little water and fold the dough over the filling, pressing the air out.   
Seal the edges (you can roll them over like a hem, or use a fork, or any   
number of other methods). Just before baking, prick with a fork 3 times on 
top.                                                                       
                                                                           
Put empanadas on an ungreased cookie sheet and cook for 10 minutes at 400. 
Reduce heat to 350 and cook for about 20 more minutes.                     
                                                                           
You can also cook them by frying them in oil. Heat vegetable oil in deep   
pan (2-3 inches of oil). Fry empanadas a few at a time until golden brown, 
turning once (about 5 minutes). Drain on a paper towel.                    
                                                                           
These freeze well either cooked or uncooked. If cooking from a frozen      
state, let them thaw out on a cookie sheet then bake as directed.          
                                                                           
Filling:                                                                   
                                                                           
Saute the onions until translucent, add the beef and brown it. Drain off   
the excess fat. Add the seasonings and a mix of 2 tbsp. flour in 1/2 cup   
water. Heat for 3 minutes or so, until it is thick and quite dry. Let cook 
and refrigerate until ready to use. You can make the filling a day or two  
ahead, so you don't have to do everything all at once.                     
                                                                           
For each empanada, add 2-3 black raisins and a slice of hard boiled egg.   
                                                                           
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Empanadas   Nov  1979

2c, beef, latin

1 lb puff pastry
2 lb ground beef
1/4 lb bacon; chopped
2  onion soup
1  green bell pepper; chopped
1/4 cup raisins; soaked in warm
  water
2 tbs chopped green olives
1 tb tomato paste
1  hard boiled egg; chopped
1  egg yolk; to glaze
  Tabasco sauce
  salt and pepper; to taste
  thyme

1. Chop onion along with bacon and cook in a frying pan just until the     
onion is translucent. Stirring often                                       
2. Add th bell pepper and cook until almost soft. Stir in ground beef and  
cook over high heat until all red has disappeared.                         
3. Off the heat add the tomato paste, drained raisins, olives.             
4. Season with salt and pepper, a few drops of Tabasco and a pinch of      
thyme.                                                                     
5. Let cool completely.                                                    
6. Roll out puff pastry to 1/8 " thick and cut into rounds or squares,     
about 15".                                                                 
7.  Place filling in the center.Wet the  border and fold them over,pressing
 to adhere.                                                                
8. Baste with the egg yolk, carefully not to run on th sides or the pastry 
won't puff.                                                                
9. Bake in a pre heated 425 F oven 25 minutes.                             
                                                                           
                                                                           
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NOTES : Delicious savory pastries, may be served as a first course or if   
made smaller as appetizers. They are great ither at room temperature or    
hot.                                                                       
Miriam Podcameni Posvolsky Rio de Janeiro, Brazil -------------------------

Yield: 1 serving


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Empanadas  (Tht)

2c, beef, latin

  DOUGH:
2 cups flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon sea salt
  About 1/2 cup iced water
  FILLING:
1 pound lean ground beef
1 medium onion,; chopped
2 cloves garlic,; chopped
1/3 cup toasted almonds; coarsely chopped
1/3 cup dark raisins
8  Italian Roma tomatoes
24  serrano chiles
  Juice of 2 limes
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
  Sea salt,; to taste
  Freshly ground black pepper,; to taste

In a large bowl, combine the flour with the lard, butter, and salt. Mix    
lightly with your fingertips until the dough forms grapesized pieces. You  
should still be able to see streaks of fat. Stir in the water. Lightly     
knead, handling the dough as little as possible, until the dough forms a   
ball. Add a little more water if needed. Refrigerate for at least 1 hour,  
then remove and let it return to room temperature, about 1 hour, before    
rolling. The dough can be frozen for as long as a week. Pinch off about    
half the dough. Roll out, on a floured surface, to a thickness of 1/8inch. 
Cut out 3inch circles. Then, gather the scraps, add to the rest of the     
dough, and roll out an other batch of circles. Repeat, with the rest of the
 scraps. This should be enough dough for about 24 empanadas.               
                                                                           
In a large heavy skillet, over a mediumhigh heat, saute the ground beef    
until the meat is browned, about 6 to 8 minutes. Drain off the excess fat. 
Add the onion and saute 2 minutes. Then add the garlic, almonds, and       
raisins, and saute 1 minute. Place the tomatoes, chiles, lime juice, salt, 
and pepper in a blender and puree until smooth. Add the puree, cumin,      
cinnamon and salt and pepper to the skillet and cook for about 5 minutes to
 get rid of any excess liquid. Cool. Place a spoonful of filling in the    
center of each circle of pastry. Fold over the pastry and seal the edges.  
Let the empanadas rest in the refrigerator 1/2 hour or freeze immediately. 
(Bake the frozen empanadas without defrosting.) Empanadas may be glazed (1 
egg and 2 tablespoons milk, well beaten) and baked until golden in a 400   
degree oven, for about 15 minutes. Or they may be deepfried in oil at 375  
degrees until golden brown, 1 to 2 minutes a side. (If you deepfry them,   
make sure the edges are well sealed so the filling won't leak.)            
Yield: about 24 empanadas                                                  
                                                                           
                                                                           
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Contributor:  TOO HOT TAMALES SHOW #TH6274


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Empanadas (Brazilian Meat Pies)

2c, appetizers, chicken, latin, pork

4 c Flour
1 tb Butter
1 c Shortening
2 Whole eggs
1  Egg yolk
2 ts Salt
1 1/2 c Cold water
  For the filling:
1 tb Oil
1 sm Onion; finely chopped
1 Clove garlic; minced
3  Chicken legs
1  Bay leaf
2 tb Tomato paste
  Salt & pepper
  Water; as needed
3 tb Flour
1/4 c Cooked peas
8  Pitted green olives; chopped
  Cayenne pepper
1  Egg beaten with a pinch of; salt for glaze

Servings: Makes 50 1/2-inch empanadas      Notes: Empanadas are Brazil's   
national appetizer, tiny pies filled with   chicken olives, and peas.      
Belita's are famous all over Brazil. Empanadas   are traditionally made in 
special molds that are almost as deep as they are   wide. If they are      
unavailable, any small tartlet molds will do. "The secret   to making good 
dough," says Belita, "is to massage it, not knead it." It   may look as if 
she's making mud pies, but the results are truly superb.      For the      
dough: To prepare the dough: Place the flour in a large mixing bowl and    
make a well in the center. Place the butter, shortening, eggs, salt, and 1 
cup water in the well. Using one hand to mix, squeeze these ingredients    
through your fingers to make a paste. Gradually work in the flour,         
squeezing the dough between your fingers to mix it. Add water as necessary;
 the dough should be quite soft. Let the dough rest for 30 minutes while   
you prepare the filling.      Heat the oil in a large saucepan. Saute the  
onion and garlic over medium   heat for 2 to 3 minutes or until soft but   
not brown. Add the chicken, bay   leaf, tomato paste, salt, and pepper,    
plus water just to cover. Bring to a   boil, reduce heat, and simmer for 20
 minutes, or until the chicken is   cooked. Skim off the fat that rises to 
the surface. Remove the chicken,   then strain and reserve the broth.      
When the chicken is cool enough to handle, discard the skin and remove the 
  meat from the bone. Finely shred the meat with your fingers or in a food 
processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; 
the filling should be moist but not runny. Add enough cayenne to give the  
chicken a little bite.      Pinch off cherry-sized pieces of dough and use 
them to line the tartlet   molds. Belita pushes the dough in with her      
thumb. The dough should just   reach over the top of the mold. Place a     
spoonful of filling in each crust.      Roll out the remaining dough and   
cut out tops for the empanadas. Try to   capture an air bubble when you    
place the top over the filling; according to   Belita, this is what makes  
the pies light. Seal the tartlets by pinching   together                   
the top and bottom crust. Note: The empanadas can be prepared   ahead to   
this stage and frozen.      Preheat the oven to 350-F. Brush the tops with 
egg glaze. Bake for 30   minutes or until golden brown. Unmold and serve.  
                                                                           
                                                                           
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Yield: 50 servings



