| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Swiss |
Toohot08 |
4 |
servings |
INGREDIENTS
|
|
=== DOUGH === |
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Lard – (1/4 cup); chilled |
| 4 |
tb |
Butter – (1/4 cup); chilled |
| 2 |
|
Egg yolks |
| 4 |
tb |
Cold water |
| 1 |
|
Whole egg |
|
|
=== FILLING === |
| 8 |
oz |
Sardines – (2 cans); drained |
| 1/4 |
c |
Fresh lime juice |
| 1/2 |
bn |
Chopped fresh cilantro |
| 1 |
lb |
Swiss chard; wash, chop coarse |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
|
Jalapeno peppers; seeded, chopped fine |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Water |
INSTRUCTIONS
Sift the flour with the salt into a large bowl. Cut the lard and butter
into little pieces and rub into the flour until it resembles coarse crumbs.
Make a well in the center of the flour and stir in the egg yolks. Add the
cold water a tablespoon at a time until the dough is soft but not sticky.
Cover with plastic and refrigerate at least 1 hour. Mash the sardines with
the lime juice and cilantro and set aside. Bring a large pot of salted
water to a boil and immerse the Swiss chard in the boiling water for a few
seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and
stems, and set aside. Heat the butter and olive oil in a large skillet over
moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the
garlic, jalapeno and salt and pepper, and saute another minute to release
the aromas. Add the Swiss chard and cook until blended. Remove from the
heat, season with salt to taste and set aside. Roll the dough out on a
lightly-floured surface to 1/8-inch thickness. Use a round cookie cutter to
cut 15 to 20 circles about 1-inch larger than the circumference of muffin
or cupcake tins. (The muffin tins should be about 2 1/2-inches in
diameter.) Use another round cutter to cut the same number of circles the
same size as the tins. Press the larger circles into the tins. Preheat the
oven to 350 degrees. Add enough of the Swiss chard mixture to each tin to
come about two-thirds of the way up the tin. Divide the sardine filling
among the tins. Whisk together the egg and water. Moisten the edges of the
pastry with a little of the egg wash. Cover the filling with the smaller
circles of pastry and seal the edges, pressing together with your fingers.
Brush the tops with more of the egg wash and bake for 30 minutes, or until
golden. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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