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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs, Dairy Mexican 1 Servings

INGREDIENTS

1 c Masa harina
1/2 c Flour
1/2 c Yellow cornmeal
1/2 t Baking powder
1/2 t Southwest seasoning
1/2 t Salt
1/2 t Fresh ground black pepper
1 T Lard
1 c Warm water
1/2 lb Duck breast, shredded
1 T Southwest seasoning
1 T Olive oil
1/2 Fresh sweet corn kernels
1/4 c Seeded and chopped poblano
new Mexican green or
anaheim chile pepper
1 t Salt
1/2 t Crushed red pepper flakes
4 Turns freshly ground black
pepper
3 T Minced shallots
1 T Minced garlic
2 c Beef stock, in all
2 t Cornstarch
1 Egg, beaten with 2
tablespoons water
1/2 c Sour cream
2 T Chopped cilantro
2 T Brunoise red peppers
2 T Brunoise yellow peppers
Fresh cilantro sprigs

INSTRUCTIONS

Preheat the oven to 375 degrees. For the dough: In a mixing bowl
combine the masa harina, flour, cornmeal, baking powder, southwest
seasoning, salt and pepper and mix thoroughly. Cream in the lard and
add the water a little at a time, working the mixture until all is
completely incorporated. Using your hands, form the dough into a log
about 12 inches long by 3 inches across and refrigerate for about 20
minutes.  For the filling: In a saute pan, heat the olive oil. Season
the duck  meat with some essence. When the pan is smoking hot, add the
duck and  stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt,
red  pepper flakes, black pepper and the remaining 1 teaspoon southwest
seasoning and saute for 1 minute. Add the shallots and garlic and
continue sauteing for 1 minute. Stir in 1 1/2 cups of the stock and
bring to a boil. Combine the remaining 1/2 cup stock with the
cornstarch and whisk into the filling mixture. Cook for 5 minutes  over
high heat. Remove from the heat and strain off the gravy. Return  the
gravy to a small saucepan and bring up to a boil and let reduce  for 5
minutes.  Remove the dough from the refrigerator, divide it into 4
equal  sections about 3 inches long, and carefully roll each of them
out  between sheets of plastic wrap to an 8-inch circle, about 1/4 inch
thick. The dough must be handled with care to keep it from cracking.
Brush the dough rounds with some of the egg wash. Mound a generous  1/3
cup of the filling in the middle of each round of dough, fold  over to
form a half-moon pie shape, and crimp the edges with a fork.  Brush the
tops of the empanadas with more egg wash, place them on the  parchment
lined baking sheet. Bake for 35 minutes or until golden  brown.  For
cilantro cream. In a small mixing bowl, combine the sour cream,  lemon
juice and fresh chopped cilantro together. Mix thoroughly.  Season with
salt and pepper. Remove the empanadas from the oven. Cut  an empanada
open exposing the filling. Spoon the gravy on the bottom  of the plate.
Place the cut empanada in the center of the plate. Dab  the cilantro
cream on top and dirty the rim. Garnish with red  peppers, yellow
peppers and fresh cilantro.  Yield: 4 servings  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2002
Calories From Fat: 605
Total Fat: 68.7g
Cholesterol: 577.3mg
Sodium: 4879.2mg
Potassium: 1682.2mg
Carbohydrates: 254.3g
Fiber: 21.4g
Sugar: 13.7g
Protein: 102.4g


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