Vegetable oil, preferably olive oil (I use homemade chile oil)
1
lg
Onion, chopped fine
1
md
Red bell pepper, seeds and stem removed, chopped fine
2
md
Jalapeno chiles, seeds and stems removed, minced
1
md
Potato, peeled, boiled, chopped fine
2
lg
Eggs, hardcooked, chopped fine
10
lg
Green olives, chopped fine (up to 12)
2
tb
Raisins
1
tb
Mild paprika, ground (Cayenne might be good here instead)
1
tb
Parsley, chopped fine
Salt and pepper to taste
1
lg
Egg, beaten
1
tb
Milk
INSTRUCTIONS
CRUST
FILLING
GLAZE
Even thought I am not very happy with Chile Pepper magazine it does have
some good recipes. This is a recipe for empanadas that I took from the mag.
I love this stuff! I usually make a chipotle cream sauce to put on top of
them. Hope some of y'all try this, cause is truly is wonderful.
To make the crust, sift the dry ingredients into a bowl. work the margarine
or butter into the flour using your fingers or two forks. Add the milk and
mix just until the dough comes together and can be formed easily into a
ball. Refrigerate for at least an hour.
Saute, the beef in a skillet until well done, stirring frequently with a
fork to keep the meat broken-up. In a separate skillet, saute, the onion,
bell pepper and jalapenos until the onions are a golden brown. Combine all
the remaining ingredients for the filling and mix well.
Preheat the oven to 400 degrees F.
Divide the dough in two and roll out to a thickness of 1/8" and cut into
circles approximately 7" in diameter (the lid to a pot of the appropriate
size works well here). Spoon the filling onto one half of each leaving room
to fold in half and seal. Press the edges with the tip of a fork and cut a
1" slice in the top. Place on an ungreased baking pan.
Combine the ingredients for the glaze.
Bake for 10 minutes. Reduce the heat to 350 and continue baking until the
crust turns light brown. Brush the tops with glaze and bake for an
additional 5 minutes.
Yields 10
Posted to CHILE-HEADS DIGEST V3 #212, by "Goslowsky, George"
<gjgoslow@ingr.com> on Wed, 15 Jan 1997.
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