Colombian Empanadas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil,
1/4 lbs: Ground pork,
1 small: Onion, finely chopped
1: Carrot, peeled and finely
Chopped,
1: Potato, peeled and finely
Chopped,
1: Tomato, peeled, seeded and
Chopped,
4 tbsp: Finely chopped cilantro,
2: Hardboiled eggs, chopped
1 tbsp: Capers, rinsed, drained and
Chopped,
Salt and freshly ground,
Black pepper,
1 Recipe: Cheese Pastry,
Directions:
Heat the oil in a large skillet over moderate heat. Add the meat,
onions, carrot and potato and sautJ until the meat is no longer pink
and the vegetables are tender. Remove from the heat and stir in the
tomato, cilantro, eggs, capers, salt and pepper.
Preheat the oven to 450 degrees. Roll out the chilled pastry to 1/4
inch thick and cut out 3 inch diameter rounds (you should get about
40). Place 2 tablespoons of the filling on half of the rounds, and
cover the filling with the remaining half of the rounds. Seal the
edges with the tines of a fork. Place the filled empanadas on a
baking sheet and bake for 8 to 10 minutes, or until lightly browned.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E16
Source from luhu.jp
onions, carrot and potato and sautJ until the meat is no longer pink
and the vegetables are tender. Remove from the heat and stir in the
tomato, cilantro, eggs, capers, salt and pepper.
Preheat the oven to 450 degrees. Roll out the chilled pastry to 1/4
inch thick and cut out 3 inch diameter rounds (you should get about
40). Place 2 tablespoons of the filling on half of the rounds, and
cover the filling with the remaining half of the rounds. Seal the
edges with the tines of a fork. Place the filled empanadas on a
baking sheet and bake for 8 to 10 minutes, or until lightly browned.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E16
Source from luhu.jp
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