Patricia’s Meat Empanadas

yield: 24

Filling Ingredients: $C:\Users\Lynn\Desktop\empanada-dough.jpg$

3 lb. ground beef

8 large onions

1 tablespoon paprika

Salt and pepper to taste

1 can of black olives, pitted and sliced

6 hardboiled eggs, sliced into four pieces each

Dough ingredients:

4 cups flour

1 tablespoon baking powder (magic powder)

1 tablespoon salt

¼ lb. Crisco shortening

1 cup hot milk

Directions:

Prepare the meat filling one day ahead so it can be chilled completely.

Fry the ground beef with the onions, paprika, salt and pepper. Cool down and chill mixture in the refrigerator.

For the dough, put the flour in a large bowl.

Add baking powder, salt and shortening. Mix well and work the Crisco all together with the flour.

Add the hot milk and mix everything until it’s not sticky.

Leave dough to rest for 10 minutes.

Preheat oven to 375° F.

Roll out dough on a floured surface. Cut dough into circles using the edge of a cup or glass.

Put cold meat filling into the centre. Add a slice of egg and some sliced olives.

Fold over and press edges together to seal. Crimp the edges with a fork, or fold the edges with a rope pinch.

Place on a baking sheet.

If you would like a shiny crust, brush with a beaten egg yolk that’s mixed with a tablespoon on water.

Bake for 20-30 minutes depending on size.

Enjoy!

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Vietnamese Tomato Salad

Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit. Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar. Shake and mix well. Combine vegetables and fresh herbs in a bowl. Drizzle ½ cup of dressing and mix. Taste and add more dressing if necessary. Place salad onto a place. Sprinkle peanuts and shallots on top. Enjoy!

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Burnaby Community Kitchens

Search This Blog