INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
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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