Empanadas
Empanadas
Ingredients/Components
- sugar - 2 Tbsp
- salt - 2 tsp
- oil - 4 5
- chopped celery - 1/2 item
- chili powder - 2 Tbsp
- oregano - 1/4 tsp
- pepper to taste - 1 item
- large onion, chopped - 1 item
- crushed red pepper - 1/2 tsp
- bay leaves - 2 item
- whole cloves - 6 item
- can tomato puree - 1 item
- ground round - 2 lb
- Tabasco - 1/4 tsp
- pinch of nutmeg, marjoram and rosemary - 1 item
How to make empanadas:
Saute onion and celery. Brown meat. Add tomato puree and, if necessary, 1 can water. Add seasonings. Cook over low heat for about an hour. Remove cloves and bay leaves. Cool. Mixture must not be watery.Use pastry recipe and add 1 whole egg and 1 teaspoon paprika. For cocktail size, use 1 1/2-inch round cutter on rolled out pastry. Put 1 teaspoon (scant) of mixture in center. Brush edge with water, fold over and crimp edges with fork. Bake at 375° for 20 to 25 minutes. May be frozen baked or unbaked.
Recipe categories: Lunch/snacks, Appetizers, Main dish.
Rating:
Related ingredients:
sugar, eggs, half and half, salt, flour, eggs, beaten, onion, diced, garlic salt to taste
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