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

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...

Gazpacho

Easy Gazpacho serves 4 (5 cups) This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Peruvian Rice

Peruvian Rice serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...

Burnaby Community Kitchens

Search This Blog