Does anyone here make meat turnovers (empanadas)?greenspun.com : LUSENET : Cooking & Crafts : One Thread
Please post them here.
-- gita (firstname.lastname@example.org), January 21, 2002
I have a recipe for Chicken,apple and cheddar Empanaditas and also Beef Empanaditas,unfortionatly I am on my way to work. I work second shift. If you would like one or the other I will try to get them to you tomorrow.
-- Loretta (email@example.com), January 21, 2002.
HI Gita, My hubby got me a great venison cookbook for xmas and it had the following recipe in it.
Herbed Venison Empanadas Filling: 1/2 lb. lean ground venison, crumbled 1 med onion chopped (1 cup) 1 tbs. paprika 2 tsp. dried oregano 1 tsp. sugar 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup cumbled feta cheese 1 pkg pie crust mix (or make your own) 1 egg, lightly beaten Cook venison and onion over med-high heat until meat is no longer pink and onion is tender. Drain. Stir in remaining filling ingredients, except feta cheese. Transfer filling to large mixing bowl. cover and chill. Stir in feta when filling is cool.
Heat oven to 375 degrees. Prepare cust as directed on package. Pinch off enough dough to form 1 to 1 1/2 inch ball. On lightly floured surface, roll ball into 4 inch circle. Place heaping tablespoon filling in center of circle. Brush edges of circle lightly with water. Fold circle in hlaf over filling, pressing edges with tines of fork to seal. Place empanada on parchment lined baking sheet. Repeat with remaing dough and filling.
Brush empanadas with beaten egg. Bake for 30 to 35 minutes, or until empanadas are golden brown. Serve hot.
Hope you like it. Kim :-D
-- Kim in Indiana (firstname.lastname@example.org), January 22, 2002.
Sounds good! Think I'll try them. Thanks Kim.
-- Jo in PA (email@example.com), January 24, 2002.