Side Pannel
Empa¤adas
Ingredients List
- -----------------------------------PASTRY-----------------------------------
- 2 c All-purpose Flour
- 1/2 ts Salt
- 1 ts Baking Powder
- 8 tb Margarine
- 6 tb Cold Water
- 1 Egg for glaze
Directions
SWEET FILLING
Jam, preserves, or chopped
-fresh fruit mixed with
-sugar, raisins, cinnamon,
-and chopped nuts.
MEAT FILLING
3 tb Oil (for frying)
1 lb Lean Hamburger
2 Garlic Cloves
2 tb Onion, chopped
1/4 c Fresh Parsley, chopped (or
-1 tb dried)
3 tb Seedless Raisins
1 Hard-boiled Egg, minced
10 Green or Black Olives, diced
1/4 ts Cumin
Salt
Pepper
2 tb Tomato Sauce
PREPARE PASTRY: In large mixing bowl, combine flour, salt, and baking
powder. Add cut-up margarine and mix together with fork or pastry blender
until dough forms rice-sized bits.
Add a little cold water, stir, then add more water as needed just until
dough forms a ball. Turn dough onto a piece of wax paper and press it into
a ball. Refrigerate until filling is prepared.
PREPARE FILLING: If using fresh fruit mixture, chop fruit, prepare, and
set aside in bowl.
For Meat filling, add oil to frying pan along with chopped onion and
pressed garlic. Saut”š on medium heat for 3-4 minutes, stirring frequently.
Add crumbled ground beef and cook. Add all other ingredients and stir.
If needed, add 1 or 2 tablespoons water. Cook together 3 minutes. Remove
pan from heat and set aside.
TO FORM EMPA¥ADAS: Lightly grease cookie sheet. Work with a small portion
of dough at a time. Using a floured work surface, roll out dough to about
1/8" thickness. Cut dough into rounds, about 4" in diameter.
Put a teaspoon of filling in the center of each dough round. Fold half
the dough over, covering the filling and making a half-moon shape. Press a
fork, dipped in flour, around dough edges to seal. Brush top with a beaten
egg for glaze.
Bake Empa¤adas in a 400øF oven fro 15 to 20 minutes, or until golden
brown. Serve warm. To prepare ahead, cool on wire racks, then wrap
airtight and freeze.
Makes 24 small Empana¤das.
Jam, preserves, or chopped
-fresh fruit mixed with
-sugar, raisins, cinnamon,
-and chopped nuts.
MEAT FILLING
3 tb Oil (for frying)
1 lb Lean Hamburger
2 Garlic Cloves
2 tb Onion, chopped
1/4 c Fresh Parsley, chopped (or
-1 tb dried)
3 tb Seedless Raisins
1 Hard-boiled Egg, minced
10 Green or Black Olives, diced
1/4 ts Cumin
Salt
Pepper
2 tb Tomato Sauce
PREPARE PASTRY: In large mixing bowl, combine flour, salt, and baking
powder. Add cut-up margarine and mix together with fork or pastry blender
until dough forms rice-sized bits.
Add a little cold water, stir, then add more water as needed just until
dough forms a ball. Turn dough onto a piece of wax paper and press it into
a ball. Refrigerate until filling is prepared.
PREPARE FILLING: If using fresh fruit mixture, chop fruit, prepare, and
set aside in bowl.
For Meat filling, add oil to frying pan along with chopped onion and
pressed garlic. Saut”š on medium heat for 3-4 minutes, stirring frequently.
Add crumbled ground beef and cook. Add all other ingredients and stir.
If needed, add 1 or 2 tablespoons water. Cook together 3 minutes. Remove
pan from heat and set aside.
TO FORM EMPA¥ADAS: Lightly grease cookie sheet. Work with a small portion
of dough at a time. Using a floured work surface, roll out dough to about
1/8" thickness. Cut dough into rounds, about 4" in diameter.
Put a teaspoon of filling in the center of each dough round. Fold half
the dough over, covering the filling and making a half-moon shape. Press a
fork, dipped in flour, around dough edges to seal. Brush top with a beaten
egg for glaze.
Bake Empa¤adas in a 400øF oven fro 15 to 20 minutes, or until golden
brown. Serve warm. To prepare ahead, cool on wire racks, then wrap
airtight and freeze.
Makes 24 small Empana¤das.
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