Wednesday, May 28, 2008

Forming Empanadas

Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls.

Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.

On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.

Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork.


These are really good. I had to make a special batch just for me since I am so picky but for Ed I made them just as the recipe calls for and he loved it.. He even ate the extra meat mixture I had left over.

For the Filling
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chile, minced (ribbed and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped

For The Dough:
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 table spoon water (do not beat until ready to bake)

Make the filling: in a 12 inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.

Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture is thickened, 12-15 minutes. Season with salt and pepper. Fold in Cilantro. let cool.

Make the dough; In a bowl, combine flour, baking powder and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.

Form empanadas. (they look like turnovers with crimped edges) If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

To bake fresh or frozen empanadas, preheat oven to 400 degree. Place empanadas on a parchement lined baking sheet (or greased). Brush tops with egg wash, avoiding the crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8..

Banana-Nut Muffins

I made these for Ed and his father for their trip to Winnipeg yesterday.

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana (works out to about 1 1/2 bananas)
1/2 cup chopped walnuts

Preheat oven to 400. Grease a 12 cup muffin pan. Sift flour, baking powder and salt into a medium bowl; make a well in center.

Mix milk, egg, oil, banana and walnuts in a small bowl. Then pour mixture into well of dry ingredients.

Mix batter just until moistened; do not overmix.

Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown. (about 15-20 minutes).

Makes 12 muffins.
Variations: Blueberries or raisins may be substituted for the mashed bananas in the muffin batter.

Garlic Cheese Biscuits

Recipe Time.. I made these biscuits to go with spaghetti the other night and Ed and I LOVED them..

1 1/4 cup Biscuit mix (bisquick or your fav mix)
1/2 cup grated SHARP cheddar
1/2 cup water

Garlic Butter
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon Salt
1/2 teaspoon Dried parsley flakes

Preheat oven to 400

Combine biscuit mix & cheese in small bowl. Add water & stir just until combined. Dough will be slightly moist. Drop dough by tablespoonfuls onto the baking sheet. Bake about 10 to 12 minutes or until biscuits are firm & beginning to brow.

While Biscuits are baking make the garlic butter. Combine all ingredients & mix well. As soon as you bring biscuits from oven brush them with garlic butter mixture using a pastry brush or paper towel.. Let sit for a few minutes.. Then ENJOY .