Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Empanaditas

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Empanaditas Empty Empanaditas

    Post by Lobo Wed 03 Feb 2016, 9:42 pm

    Empanaditas Img96l
    Empanaditas
    Empanaditas Translucent
    Be the first to Write a Review
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Servings: 6
    These little turnovers, made with puff pastry, can be stuffed with a variety of ingredients—peppers, wild mushrooms, greens, ground or chopped meats, chorizo, hard-boiled eggs—in nearly any combination. They can also be made larger and served with a salad as a main course.






    • 149

    Ingredients:


    • 2 Tbs. olive oil
    • 1 yellow onion, minced
    • 2 green bell peppers, seeded and finely chopped
    • 3 garlic cloves, minced
    • 1/4 lb. chorizo sausages, casings removed,
       filling diced
    • 1/2 lb. ground veal
    • 1 cup peeled, seeded and chopped tomatoes
       (fresh or canned)
    • 1/4 cup Spanish brine-cured green olives, pitted
       and chopped
    • 1 tsp. ground cumin
    • Large pinch of saffron threads
    • 2 hard-boiled eggs, peeled and finely chopped
    • Salt and freshly ground pepper, to taste
    • 1 package (10 oz.) frozen puff pastry sheets,
       thawed in the refrigerator
    • 2 eggs, lightly beaten with 1 Tbs. water

    Empanaditas Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    In a large fry pan over medium heat, warm the olive oil. Add the onion, bell peppers and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add the chorizo and veal and cook, stirring, until the veal is no longer pink, about 5 minutes. Add the tomatoes, olives, cumin and saffron. Cover and simmer until all the ingredients are heated through, about 10 minutes. Uncover and continue to cook until the moisture evaporates, about 5 minutes. Add the hard-boiled eggs and mix well. Season with salt and pepper.

    Preheat an oven to 350°F.

    Dust a work surface and a rolling pin with flour. Roll out the puff pastry 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out 24 rounds. Place about 1 Tbs. filling on one half of each round. Using a pastry brush, brush the edges of half of the round with the egg-water mixture. Fold each round in half, enclosing the filling and forming a half-moon. Press the edges together to seal. As the turnovers are formed, arrange them on an ungreased baking sheet.
    Bake until golden brown, about 15 minutes. Divide the turnovers among 6 individual plates and serve hot or at room temperature.
    Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).
    • Back to top
      Current date/time is Fri 26 Apr 2024, 10:27 pm