| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dominica |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Crisco |
| 2 |
tb |
Water |
| 3/4 |
lb |
Ground pork |
| 1 |
md |
Onion, chopped |
| 1 |
|
Sweet pepper, chopped |
| 1/4 |
c |
Currants |
| 1 |
tb |
Capers, chopped if large |
| 10 |
|
Stuffed olives, chopped |
| 1 |
|
Hard boiled egg, chopped |
| 1 |
|
Bay leaf |
| 2 |
|
Cloves garlic, chopped |
| 1 |
lg |
Ripe tomato, chopped |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Hot pepper sauce (Tabasco) |
| 1 |
|
Sprig parsley, chopped |
INSTRUCTIONS
DOUGH
FILLING
Dough: Sift flour into a mixing bowl. Cut in the chilled Crisco and butter
until it resembles a coarse cornmeal. Add a little of the water until the
pastry sticks together into a ball. Put dough in refrigerator for an hour.
Roll out on a lightly floured board-- 1/8th inch thick. Cut with cookie
cutter or glass for appetizer sized empanadas. Use a plate for luncheon
size empanadas. On each round, put about 1/2 teaspoon filling (appetizer
size). Fold over and flute edges with fork. Brush tops with beaten egg.
Bake at 400 degrees until golden brown.
Filling:
Place oil in frypan and fry pork a little. Add rest of ingredients and
simmer for 1/2 hour. Add salt and pepper to taste.
Nellie Beatty brbeatt@eis.calstate.edu e-mail me if you would like a fried
empanada (from Dominican Republic) recipe. I do not have it at this time
but I can get it for you.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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