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Sunday, May 27, 2012

Minced Meat Turnover with Raisins (Embutido Empanada)

By Juvy S. Iliwiliw


Diet is the key to keep the heart healthy and happy. So plan meals and snacks in advance, vary your meals with foods from different food groups, and put a limit to how much you can consume. It is never too early or too late to start living a heart healthy lifestyle. Eat right, control your weight, and stay active to ensure that your heart stays happy and well.




You can try this heart warming recipe at home you will live longer and livelier. Enjoy!



a empanadas
a empanadas (Photo credit: Wikipedia)

Minced Meat Turnover with Raisins (Embutido Empanada)


You will need:


200      g           ground pork
300      g           luncheon meat (diced)
30        g           chorizo de bilbao (diced)
30        g           hotdog (diced)
30        g           California raisins
10        g           green olives (chopped)
10        g           onions (chopped)
5          g           garlic (chopped)
15        ml         oil
30        g           cheddar cheese (diced)
10        g           breadcrumbs
1          pc         egg
30        g           potato (diced)
1          g           salt
1          g           ground black pepper
                         Dash of liquid seasoning

Crust:
225      g           all-purpose flour
145      g           cake flour
225      g           unsalted butter (cubed and chilled)
2          g           salt
1          g           baking powder
100      ml         cold water

Egg wash:
Beat together
1         pc          egg
10       ml          milk

Filling:
1. Heat oil in a saute' pan over medium heat. Saute' onions and garlic in the oil for 1 minute. Toss in remaining ingredients and cook for 5-8 minutes over moderate heat.

2. Cool down filling in an ice water bath, and set aside.

Crust:
1. Sift together all dry ingredients.

2. Place dry ingredients in a food processor. Add in the butter pulse for a few seconds, and cut in butter.

3. Add in water and process and form into a disk. Wrap tightly with plastic and chill for 2 hours until firm.

4. In a lightly floured surface, roll out dough into a retangle. Using a 3-inch fluted round cutter, cut the dough into circles.

5. Brush the edges of dough circles with egg wash and fill the center with the minced meat filling.

6. Fold dough sides of the crust over the filling to close and press edges to seal firmly. Flute edge with a fork. Rush top with egg wash.

7. Bake for 35 minutes or until crust is golden brown.

8. Serve hot or cold.
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