Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Baked Empanadas 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
2 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Ground paprika
4 Onions, finely sliced
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Dried oregano
1/2 Teaspoon(s) Ground red New Mexican chile
1 Teaspoon(s) Salt
1 Pound(s) Ground beef
3 Hard-cooked eggs, sliced
20 Black olives, pitted
40 Raisins
4 Cup(s) Flour
1 Tablespoon(s) Baking Powder
1 Egg yolk
1 Egg, beaten well
1/2 Cup(s) Warm milk
1 Cup(s) Shortening, melted
1 Egg, beaten with
2 Tablespoon(s) Milk
Directions:
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb
& Ron Kroll. I can't say that I've tried any of them. Hope they help.
Heat the oil with the paprika, add the onions and saute until soft.
Add the cumin, oregano, chile powder, salt, and ground beef. Cook
until the meat is no longer pink, but don't let it get too brown.
Refrigerate until the next day so that the juice sets. Preheat an oven
to 400 degrees. To make the crust: Sift the dry ingredients together.
Add the liquid ingredients and beat to form a stiff dough. Divide the
dough into 20 pieces and roll each into a thin circle. Put a spoonful
of the filling on half of the circle and divide the egg slices, the
olives and raisins among the 20 empanadas. Fold over the dough, wet
the edge with milk, fold over again to make a border. If you like
them shiny, paint with glaze before putting them in the oven. Place on
a sheet pan and bake until brown. Serve with pebre sauce. Heat Scale:
Mild Note: This recipe requires advance preparation. Posted to
CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700
From: "Carl & Joyce Camper" <chateaustripmin@mcn.net> NOTES : In
Chile, empanadas are baked rather than fried, as they are in other
Latin countries. To increase the heat add pebre sauce.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 169
Total Fat: 18.7g
Cholesterol: 82.8mg
Sodium: 311.5mg
Potassium: 160.4mg
Carbohydrates: 22.5g
Fiber: 1.3g
Sugar: 1.6g
Protein: 9g


Scale this recipe to Servings [?]