||[Mar. 25th, 2007|04:15 pm]
Sharing recipes, experiences, and good times
I made empanadas (Mexican turnovers) for an "Authentic Mexican" potluck. I'm not so fantastic with the pastry, though, and I'd never made the recipe or really any other pastry before, so instead of flaky it ended up a bit more biscuit-like in texture. It should be noted that the instructions "handle like pie crust" did not help. The fillings were quite tasty, though, despite not having any actual measurements. 3x the recipe produced enough empanadas to fill up two mixing bowls. 1 recipe would be adequate to feed 2-3 people, I think.|
Sift together in a bowl:
2 c. flour
2 t. baking powder
1 t. salt
(for sweet empanadas, add 2 1/2 Tbsp. sugar)
1/2 c. shortening
1/3 c. cold milk
Stir into a ball, handling like pie crust. Roll out thin and cut into 4" rounds or squares. Place a spoonful of filling on one half of a round. Fold over, moisten edges, and press firmly (crimp) so they seal. Deep fry or bake 15-20 minutes at 400 deg. until golden.
This size recipe would make enough filling for a double recipe of empanadas.
1 lb. ground beef
6 cloves jalapeno-pickled garlic
1 tsp. cumin
1 1/2 tsp. chili powder
2 handfuls raisins
This would make enough to fill maybe a recipe and a half. Also note, this incorporates suggestions.
Mash together 2 bananas and half a package of cream cheese. Add honey to taste. Others have also suggested a spice of some sort--cinnamon, cloves, allspice, something along those lines. Maybe ginger or lemon?