| 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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