Side Pannel
Oozing Cheese and Bean Empanadas
Oozing Cheese and Bean Empanadas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- -------------------------------FOR THE DOUGH-------------------------------
- 2 1/2 c All-purpose flour
- 1 tb Sugar
- 1 ts Baking powder
- 3/4 ts Salt
- 3/4 ts Ground nutmeg
- 1/4 c Cold butter, chopped
- 1/4 c Vegetable oil
- 3 Egg yolks
- 1 c Milk
Directions
FOR THE FILLING
1/3 lb Shredded Colby cheese or
-monterey jack cheese
2 c Cooked red kidney beans,
-drained
1/2 ts Paprika
1/2 ts Salt
1/4 ts Cayenne pepper
2 Egg whites
To make the dough, combine the flour, sugar, baking powder, salt, and
nutmeg in a bowl. Blend in the butter with a pastry blender or fork until
the mixture resembles coarse meal. Whisk in the oil, egg yolks, and half of
the milk; gradually blend in the rest of the milk, forming a dough. Knead
the dough briefly, until smooth, then set aside 10 to 15 minutes to rest.
To make the filling, combine the cheese, beans, paprika, salt and pepper in
a mixing bowl and blend well. Beat the egg whites in a separate bowl until
they form stiff peaks and then blend into the cheese and bean mixture.
Preheat the oven to 375F degrees.
Divide the dough into 6 equal balls. On a lightly floured board, roll each
ball into a circle about 1/4 inch thick. If the dough is too moist,
sprinkle with a little flour. Place some of the bean and cheese mixture on
one-half of each circle and then fold the dough over, enclosing the mixture
and forming a half-moon shape. Press the edges with a fork to seal; prick
the surface several times.
Place the empanadas on a lightly greased baking sheet and bake for about 25
minutes, until golden brown. Cool before serving.
Variation . . . Substitute 2 pounds of commercial biscuit dough for the
homemade dough (i.e., refrigerator biscuits). Follow the baking times on
the package; most take only 10 or so minutes to bake.
Yield: 6 servings Each serving provides: 593 Calories 30 g fat, 156 mg
chol.
1/3 lb Shredded Colby cheese or
-monterey jack cheese
2 c Cooked red kidney beans,
-drained
1/2 ts Paprika
1/2 ts Salt
1/4 ts Cayenne pepper
2 Egg whites
To make the dough, combine the flour, sugar, baking powder, salt, and
nutmeg in a bowl. Blend in the butter with a pastry blender or fork until
the mixture resembles coarse meal. Whisk in the oil, egg yolks, and half of
the milk; gradually blend in the rest of the milk, forming a dough. Knead
the dough briefly, until smooth, then set aside 10 to 15 minutes to rest.
To make the filling, combine the cheese, beans, paprika, salt and pepper in
a mixing bowl and blend well. Beat the egg whites in a separate bowl until
they form stiff peaks and then blend into the cheese and bean mixture.
Preheat the oven to 375F degrees.
Divide the dough into 6 equal balls. On a lightly floured board, roll each
ball into a circle about 1/4 inch thick. If the dough is too moist,
sprinkle with a little flour. Place some of the bean and cheese mixture on
one-half of each circle and then fold the dough over, enclosing the mixture
and forming a half-moon shape. Press the edges with a fork to seal; prick
the surface several times.
Place the empanadas on a lightly greased baking sheet and bake for about 25
minutes, until golden brown. Cool before serving.
Variation . . . Substitute 2 pounds of commercial biscuit dough for the
homemade dough (i.e., refrigerator biscuits). Follow the baking times on
the package; most take only 10 or so minutes to bake.
Yield: 6 servings Each serving provides: 593 Calories 30 g fat, 156 mg
chol.
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